OS- 


LIBRARY 


UNIVERSITY   OF   CALIFORNIA, 

Received. 

Accessions  No.  .^4^^2^  Shelf  No. 


SUG-AK  ANALYSIS. 


FOR  REFINERIES,  SUGAR-HOUSES, 
EXPERIMENTAL  STATIONS,  ETG., 


AND  AS  A 


HANDBOOK  OF  INSTRUCTION  IN  SCHOOLS  OF  CHEMICAL 

TECHNOLOGY. 


BY 

FEEDINAND   Gk  WIECHMANN,  PH.D., 
•  i 

Instructor  in  Chemical  Physics  and  Chemical  Philosophy,  School  of  Mines, 

Columbia  College ; 

Consulting  Chemist  to  the  Havemeyers  and  Elder  Sugar  Refining  Company, 
Brooklyn,  N. 


TJHI7EESITY 


NEW  YORK: 

JOHN    WILEY    &    SONS, 

53  EAST  TENTH  STREET. 

1890. 


COPYRIGHT,  1890, 

BY 
JOHN  WILEY  &   SONS. 


ROBERT  DRUMMOND,  FERRIS  BROS., 
Electrotyper,  Printers 

Pearl  Street,  326  Pearl  g^ 
York-  New  York. 


INSCRIBED 

TO 
HIS   TEACHER 

CHARLES    F.  CHANDLER,  PH.D., 

PROFESSOR  OF  CHEMISTRY,  COLUMBIA  COLLEGE, 

AS   A 

SLIGHT  TOKEN  OF  SINCERE 

GRATITUDE,    ESTEEM   AND   REGARD. 

THE  AUTHOR. 


//- 


PREFACE. 


IT  lias  been  the  aim  of  the  writer  to  prepare  a  concise 
yet  thorough  treatise  on  Sugar  Analysis  that  should 
prove  of  service  to  the  practising  chemist  as  well  as  to 
the  student  of  this  branch  of  analytical  chemistry. 

Within  the  past  few  years  numerous  changes  have 
been  made  in  the  older  methods  of  sugar-analysis,  new 
methods  have  been  devised,  and  many  researches  of  im- 
portance to  sugar-chemistry  have  been  accomplished. 

The.  current  literature  of  the  day  devoted  to  sugar  and 
its  interests,  abounds  in  matter  pertinent  to  the  subject. 
A  great  number  of  these  investigations  have,  however, 
appeared  only  in  foreign  journals  and  have  therefore  not 
been  accessible  to  all ;  moreover,  they  occur  scattered 
through  so  many  different  publications  that  a  critical 
study  of  the  same  involves  no  inconsiderable  outlay  of 
time  and  labor. 

A  work  that  should  give  a  general  survey  of  this  field 
seemed  therefore  both  desirable  and  timely,  and  it  has 
been  with  the  aim  indicated  in  view,  that  this  publication 
was  undertaken. 

The  greatest  difficulty  encountered  was  the  making  of 
a  proper  choice  from  the  wealth  of  material  at  hand. 

The  schemes  selected  and  here  offered,  embrace  those 
methods  of  analysis  which,  after  careful  investigation, 
and,  in  many  cases,  after  prolonged  trial  in  practice,  have 
seemed  to  the  writer  best  adapted  to  the  requirements  of 
a  technical  laboratory. 

iii 


IV  PREFACE. 

A  glance  at  the  Table  of  Contents  will  show  at  once 
the  plan  and  scope  of  this  manual. 

Instead  of  taking  up  for  discussion,  as  is  usually  done, 
the  different  products  met  with  in  sugar-laboratories, 
such  as  raw  sugars,  refined  sugars,  liquors,  molasses,  etc., 
and  describing  for  each  in  turn  the  determination  of  their 
constituents,  it  has  been  deemed  more  expedient  to  dis- 
cuss the  methods  of  determining  the  individual  constitu- 
ents, as  sucrose,  invert-sugar,  water,  ash,  etc.,  independ- 
ently of  the  products  in  which  they  may  occur,  and  then 
to  add  such  comments  and  suggestions  as  certain  contin- 
gencies would  seem  to  call  for. 

By  the  adoption  of  this  plan  numerous  repetitions  have 
been  avoided. 

Wherever  feasible,  examples  have  been  inserted  in  the 
text  to  aid  in  the  understanding  of  the  principles  dis- 
cussed, and  of  the  calculations  explained. 

Numerous  references  are  given  throughout;  these  will, 
it  is  hoped,  incite  to  a  study  of  the  original  memoirs. 

The  tables  have  been  selected  with  the  greatest  of  care, 
prompted  by  a  desire  to  introduce  only  the  most  accu- 
rate. To  ensure  uniformity  of  basis,  several  of  these 
tables  have  been  calculated  expressly  for  this  issue.  The 
publication  of  the  formulae  by  which  the  different  tables 
were  obtained,  should  prove  a  welcome  feature  to  the 
student. 

A  list  of  books  and  of  periodical  literature  bearing  on 
Sugar  Analysis  is  appended.  Asterisks  attached  to  titles 
show  that  the  publications  so  marked  were  consulted  in  the 
preparation  of  these  pages,  and  indicate  the  obligations  of 

SCHOOL  OF  MINES,  THE  AUTHOR. 

COLUMBIA  COLLEGE,  1890. 


TABLE  OF  CONTENTS. 


CHAPTER  I. 

Polarization 1 

Polariscopes:  construction— adjustment — examination— quartz-plates— 

polariscope-tubes 3 

Hydrometers :  varieties  used— range  of  scales 13 

Methods  of  Testing  Hydrometers :  by  means  of :  pyknometer— solutions 

of  chemically  pure  sugar — polariscope 15 

Graduation  of  Flasks  :  in  true  cubic  centimetres — Mohr's  method 18 

Verification  of  Graduated  Glass  Vessels,  in  true  Cubic  Centimetres.  19 

Thermometers :  examination—  conversion  formulae 20 

Balances :  requirements — examination 21 

Weights ;  verification 22 

CHAPTER  II. 

Sampling  Sugars  and  Molasses  :  manner  of  sampling— percentage  of 

cargo  sampled — representative  sample 23 

Determination  of  Color  of  Sugar  and   Sugar  Solutions :    Dutch 

standards — colorimeters ,  25 

Determination  of  Density  of  Solutions  :   by :  specific-gravity  flask — 

pipette  and  beaker — hydrometers — glass  spheres— hydrostatic  balance.  26 

Determination  of  Alkalinity 30 

Determination  of  Acidity 31 

Test  for  Sulphurous  Oxide  in  Sugar 32 

CHAPTER   III. 

Determination  of  Sucrose  in  the  Absence  of  other  optically  active 
Substances 33 

Optical  Analysis :  with  balance— without  balance 33 

Quotient  of  Purity,  or  Exponent:  determination  by:  drying  to  con- 
stant weight— aid  of   hydrometer — Ventzke's  method— Casarnajor's 
method — true  and  apparent  quotient  of  purity — calculation  to  dry    38 
substance 

Gravimetric  Analysis 42 

v 


VI  TABLE  OF  CONTENTS. 

CHAPTER   IV. 

Determination  of   Sucrose  in  the  Presence  of   other  optically 

active  Substances 44 

Clerget's  Inversion  Method 44 

Sucrose  in  the  Presence  of  Raffi nose  :  German  government  method- 
correction  for  temperature  of  observation — reference-list  to  other 

methods , : 46 

Sucrose  in  the  Presence  of  Dextrose  :  qualitative  tests — quantitative 

methods  :  hot  polarization — gravimetric 49 

Sieben's  Process  for  Destruction  of  Lamilose 59 

Determination    of   Sucrose,   Dextrose,   and    La3vulose :    Winter's 
method — gravimetric  method , 61 

CHAPTER  V. 

Invert-Sugar 64 

Qualitative   Examination 64 

Quantitative  Determination  :  formula  for  Fehling's  solution 65 

Volumetric     Methods:    Soxhlet's — Fehling's — dextrose    solution    for 

standardizing  Fehling's  solution 65 

Gravimetric  Methods  :  Meissl-Herzfeld— Bodenbender  and  Scheller. . .  69 

Soldaini's  Solution 74 

CHAPTER  VI. 

Water  :  determination  by  drying  in  :  air-bath — inert  gas— vacuum 76 

Ash  :  methods  of  determination — Scheibler's — Von  Lippmann's— carbon- 
ization   77 

Quantitative  Analysis  of  Sugar-Ash 79 

Suspended  Impurities  :  determination  of  :  total — inorganic — organic..  80 

Determination  of  Woody  Fibre 82 

Detection  of  the  Sugar-Mite 82 

CHAPTER  VII. 

Organic  Non-Sugar :  determination  by  basic  acetate  of  lead 83 

Classification  of  Organic  Bodies  accompanying  Sucrose  :   organic 

acids — nitrogenous  substances — non-nitrogenous  substances 84 

Schemes  for  Analysis  of  the  Organic  Acids :    non-volatile  acids- 
rare  non-volatile  acids — volatile  acids — approximate  determination  of 

organic  acids  :  non-volatile  and  volatile 85 

Determination  of  Total  Nitrogen 95 

Non-Nitrogenous  Organic  Substances 96 

Determination  of  Pure  Cellulose. .  96 


TABLE   OF   CONTENTS.  Vli 

CHAPTER   VIII. 

Notes  on  the  Reporting  of  Sugar- Analyses :  forms  of  reports— inter- 
pretation of  analyses — nature  of  reducing  sugar 98 

Rendement :  determination  by  the  Payen-Scheibler  process 102 

Calculation  of  Reudement:  United  States  of  America— England- 
France — Germany 105 

Duty  :  United  States  of  America 106 

Calculation  of  the  Weight  of  Solids  and  Liquids  from  their 
Specific  Gravity :  weight  in  pounds  per  cubic  foot — weight  of  a 
gallon  in  pounds 107 

CHAPTER  IX. 

Synonyms :  English— German— French , 108 

References  to  Literature  on  Sugar  Analysis :  books— periodicals 110 

Tables 113 

Index 183 


SUGAR  ANALYSIS 


CHAPTEE  I. 

POLARIZATION  —  POLARISCOPES  —  HYDROMETERS  —  FLASKS  — 
THERMOMETERS— BALANCES— WEIGHTS. 

Polarization.— If  a  ray  of  light  strikes  a  glass  mirror 
and  makes  an  angle  of  about  55°  with  the  normal  of  the 
mirror,  the  ray  is  not  only  reflected,  but  is  endowed  with 
certain  properties,  and  is  said  to  be  polarized. 

In  Fig.  1,  ab  is  the  incident  ray,  be  the  polarized  ray. 
A  plane  conceived  as  passed  through  abc  is  called  the 
plane  of  polarization.  . 

If  a  polarized  ray  is  allowed  to  fall  upon  a  yp 
second  mirror,  parallel  to  the  first,  it  is  again  / 
reflected  at  the  angle  above  mentioned.  If  this 
second  mirror  is  turned  around  be,  its  inclina- 
tion to  the  horizontal  being  preserved  un- 
changed, the  intensity  of  the  reflected  ray  FIG.I. 
continuously  diminishes  until,  when  the  rotation  has 
been  carried  through  90°,  the  light  is  extinguished  com- 
pletely. If  the  rotation  be  carried  beyond  this  point  the 
mirror  becomes  again  illumined ;  and  when  it  has  been 
turned  through  180°,  the  reflection  is  again  at  its  maxi- 
mum of  brightness.  In  other  words,  the  intensity  of  the 
reflected  light  is  greatest  when  the  incident  ray  and  the 


2  SUGAR  ANALYSIS. 

polarized  ray,  after  reflection  from  the  second  mirror,  are 
in  the  same  plane,  and  least,  when  these  rays  are  in  planes 
at  ri2;ht  angles  to  each  other. 

o  o 

Polarization  of  light  can  also  be  produced  by  other 
means :  by  repeated  single  refractions,  or  by  double  re- 
fraction in  certain  crystals — Iceland-spar,  for  instance. 

If  a  plate  of  quartz,  cut  at  right  angles  to  its  prin- 
cipal axis,  is  inserted  between  two  mirrors  placed  as  above 
described,  and  traversed  by  a  polarized  ray,  the  image  of 
the  quartz  will  appear  in  color  in  the  upper  mirror.  The 
color  of  the  image  changes  with  the  turning  of  the  mir- 
ror ;  the  order  in  which  the  colors  appear  is  the  same  as 
found  in  the  solar  spectrum :  red,  yellow,  green,  blue,  and 
violet. 

This  phenomenon  is  termed  circular  polarization.  It 
depends  on  the  property  possessed  by  quartz  of  rotating 
to  a  different  degree  the  planes  of  polarization  of  the 
various  colored  rays  which  compose  white  light.  One 
variety  of  quartz  shows  these  colors  in  the  order  named 
when  the  mirror  is  turned  to  the  right ;  a  second  variety 
of  the  mineral  exhibits  the  colors  in  this  sequence  only 
when  the  rotation  of  the  mirror  is  to  the  left.  These 
varieties  of  quartz  are  respectively  termed  right-rotating 
and  left-rotating,  or  dextrogyrate  and  laevogyrate. 

Among  other  bodies  which  share  with  quartz  the 
property  of  circular  polarization  are  the  sugars  when  in 
solution.  Some  of  the  sugars  are  dextro-rotatory:  for 
instance,  sucrose,  dextrose,  and  raffinose;  others  rotate 
the  plane  of  polarized  light  to  the  left,  as  Isevulose  and 
sorbinose. 

The  extent  to  which  the  plane  of  polarized  light  is 
turned  by  quartz,  by  a  sugar  solution,  or  any  other  opti- 


SUGAR  ANALYSIS.  3 

cally  active  substance,  depends  on  the  thickness  of  the 
layer  which  the  polarized  ray  has  to  traverse.  The 
thicker  the  plate  or  the  longer  the  column  of  solution,  the 
greater  the  rotation  of  the  ray.  Whereas  in  the  case  of 
a  quartz-plate  the  thickness  of  the  plate  is  the  only 
factor  to  be  considered,  in  sugar  solutions  the  concen- 
tration of  the  solution,  i.e.,  the  amount  of  sugar  in  the 
solution,  must  be  taken  into  account. 

Polariseopes. — Basing  on  this  property  of  circular 
polarization,  instruments  have  been  constructed  by  which 
the  strength  of  solutions  containing  optically  active  sub- 
stances can  be  determined.  They  are  called  polariscopes 
or  polarimeters.  Polariseopes  intended  for  general  scien- 
tific work  are  provided  with  a  circular  disk,  graduated  in 
such  a  manner  that  the  angle  of  rotation  can  be  con- 
veniently read.  Instruments  intended  for  some  special 
purpose,  as,  for  instance,  for  sugar  analysis,  are  generally 
provided  with  a  scale  which,  if  certain  directions  have 
been  followed  in  the  preparation  of  the  solution,  will  at 
once  indicate  in  percentage  the  amount  of  the  optically 
active  substance  present.  Polariseopes  designed  especially 
for  sugar  analysis  are  termed  saccharimeters. 

The  principle  on  which  these  instruments  are  con- 
structed is  briefly  this :  A  ray  of  light  is  polarized  by 
passing  through  a  prism,  called  the  polarizer,  and  gener- 
ally made  of  Iceland-spar;  the  ray  is  then  made  to 
traverse  a  column  of  sugar  solution  of  known  length. 
Emerging  from  this,  it  passes  through  a  second  prism  of 
Iceland-spar,  the  analyzer,  which  corresponds  to  the  sec- 
ond mirror  in  the  apparatus  previously  described.  It 
now  only  remains  to  ascertain  the  extent  to  which  the 
plane  of  polarized  light  has  been  rotated  by  the  sugar 


4  SUGAR  ANALYSIS. 

solution.  The  arrangements  by  which  this  is  effected 
differ  in  the  various  forms  of  saccharimeters,  but  in  the 
more  modern  instruments  it  is  generally  accomplished  by 
allowing  the  light  on  its  emergence  from  the  analyzer  to 
pass  through  a  layer  of  quartz,  the  thickness  of  which 
(capable  of  accurate  measurement)  can  be  so  regulated 
as  to  exactly  compensate  the  rotation  produced  by  the 
sugar  solution.  It  is  assumed  that  the  rotatory  dispersion 
of  sugar  corresponds  to  that  of  quartz. 

The  field  of  vision  of  a  saccharimeter  is  either  one  of 
color,  or  else  exhibits,  when  correctly  set  at  zero,  a  uni- 
form faint  tint ;  polariscopes  showing  the  latter  are  known 
as  half-shade  instruments,  and  can  be  used  by  color-blind 
persons,  as  well  as  by  others. 

The  arrangement  of  the  optical  parts  of  a  saccha- 
rimeter is  shown  in  the  accompanying  Figs.  2  and  3. 


BZS7D 


1     2 


Fig.  2. 

Solei  I-  Ventzke-Scheibler  Polariscope. 


1.  Magnifying-glass  for  reading  scale. 

2.  Telescope  for  observing  field  of  vision. 

3.  Nicol  prism,  analyzer. 

4.  Quartz-wedge,  fixed,  bearing  vernier.  "i 

5.  Quartz-wedge,  movable,  bearing  scale.  I       Rotation 

6.  Quartz-plate.  \  Dextr°-rotatory  if  4  and  5  a™  laevo-rotatory.  [Compensator. 

'  1  Lsevo-rotatory  if  4  and  5  are  dextro-rotatory,  j 

7.  Double  quartz-plate  (dextro-  and  laevo-rotatory). 

8.  Nicol  prism,  polarizer. 

9.  Quartz-plate,  dextro-  or  leevo-rotatory.  >  „       ,  , 
10.  Nicol  prism. 


SUGAR  ANALYSIS. 


10     11 


5     6       Fig.  3. 

Double-wedge  Compensator  Polariscope,  Schmidt  and  Haensch  Construction. 

1.  Eye-piece. 

2.  Objective. 

3.  Nicol  prism,  analyzer. 

4.  Quartz-wedge."! 

5.  Quartz- wedge.  [Constituting  the  Double- 

6.  Quartz-wedge.  [     wedge  Compensator- 

7.  Quartz- wedge.  J 

8.  Lens. 

9.  Nicol  prism. 

10.  Lens. 

11.  Lens. 

The  scales  of  saccharimeters  are  constructed  by  ascer- 
taining, the  number  of  degrees,  minutes,  and  seconds 
which  a  definite  amount  by  weight  of  pure  sugar  dis- 
solved in  water  and  made  up  to  100  cubic  centimetres 
will  rotate  the  polarized  ray.  This  is  marked  as  100, 
and  the  scale  is  then  divided  into  one  hundred  parts. 

If  the  same  weight  of  an  impure  sugar  is  brought 
into  solution  and  polarized  under  the  same  conditions,  the 
reading  in  the  polariscope  of  course  at  once  expresses 
percentage  of  the  active  substance  present. 

The  scales  of  different  saccharinieters  have  their  100 
mark  correspond  to  different  weights  of  pure  sugar. 
In  the  Duboscq  instrument  it  is  16.192  grammes,  in 
Wild's  apparatus  it  is  40.000  grammes,  and  in  the 
Ventzke-Soleil  26.048  grammes.  These  values  are 
termed  the  "normal  weights"  of  the  respective  instru- 
ments. 


SUGAR  ANALYSIS. 


EQUIVALENCE  IN  DEGREES  OF  DIFFERENT 
SACCHARIMETERS. 

Grammes  of  Sugar 
in  100  Cubic  Centimetres. 

1°  scale  of  Mitscherlich  =  0.750 

1°,    «      "  Soleil-Duboscq  =  0.1619 

1°      "      «  Yentzke-Soleil  =  0.26048 

1°      "      "  Wild  (sugar  scale)  =  0.100 

1°      "      "  Laurent  and  Duboscq  (shadow)  =  0.1619 


One-degree  on  the  Scale 
of— 

Corresponds 
to  — 

Corresponds 
to— 

Corresponds 
to— 

Corresponds 
to  — 

Mitscherlich     

Mitscherlich. 

Soleil-Ventzke. 
2.870° 

Soleil-Duboscq. 
4.  6^S° 

Wild  . 

Soleil-Ventzke  

o.  346° 

I   608° 

2.64-8°   '    ( 

v^.^u 
0.215 

0.620° 

I  .610° 

^Vild  (sugar  scale)    .... 

o  i^^° 

o.  384.° 

0  618° 

EQUIVALENCE  IN  CIRCULAR  DEGREES. 


J  1°  Soleil-Duboscq  =  0.2167 

J  1°        "  "  =  0.2450 

J  1°  Soleil-Ventzke  =  0.3455 

J  1°        "  "  =  0.3906 


circular  degree 


D. 

J. 

D. 

J. 


The  letters  J  and  D  represent  certain  rays  of  light. 
The  former  signifies  the  mean  yellow  or  transition  tint, 
the  latter  the  sodium  ray.  The  amount  of  rotation 
which  the  plane  of  polarization  experiences,  called  the 
angle  of  rotation,  varies  with  the  wave-length  of  the  ray : 
it  is  least  for  the  red,  and  greatest  for  the  violet  ray. 

In  saccharimeters  using  white  light  (gas  or  lainp)r 
this  value  is  generally  given  for  the  transition-tint,  which 
means  the  color  complementary  to  mean  yellow  light. 

In  order  to  adjust  a  polariscope,  first  obtain  by  the 
telescope  a  sharp  and  clearly-defined  view  of  the  field. 


SUGAR  ANALYSIS.  7 

Then  turn  the  screw  attached  to  the  quartz-wedge 
until  both  halves  of  the  field  are,  in  color  instruments, 
of  the  same  tint;  or  if  the  polariscope  is  a  half-shade 
apparatus,  until  both  halves  of  the  field  are  equally 
illumined. 

If  the  instrument  is  provided  with  double-wedge 
compensation,  the  red  scale  is  first  set  exactly  at  zero, 
and  the  manipulation  is  then  carried  out  as  described 
above. 

When  this  has  been  done  the  position  of  the  scale 
is  carefully  read  through  the  magnifying-glass.  The 
zero  of  the  scale  should  be,  exactly  in  line  with  the  zero 
mark  on  the  vernier;  if  this  is  not  the  case,  they  must  be 
brought  into  the  -required  position  by  a  slight  turning 
of  the  screw-micrometer  provided  for  the  purpose.  Care 
must  be  taken  that  the  screw  in  connection  with  the 
analyzer  be  not  mistaken  for.  the  other  screw,  or  the 
whole  apparatus  will  be  thrown  out  of  order. 

If  it  is  impossible  to  obtain  a  uniform  shade  or  tint 
on  both  sides  of  the  centre  line  of  the  field,  the  polarizer 
and  the  analyzer  must  be  brought  into  adjustment. 

This  is  done  by  removing  the  movable  and  the  sta- 
tionary quartz-wedges,  as  well  as  the  compensation 
quartz-plate;  the  cover  is  then  closed,  and  the  key  hav- 
ing been  inserted  in  the  screw-head  connected  with  the 
analyzer  (this  screw-head  is  generally  placed  on  the  right- 
hand  side  of  the  polariscope),  the  key  is  turned  until  the 
tint  in  both  halves  of  the  field  is  uniform. 

The  wedges  and  the  plate  which  had  been  removed 
are  then  replaced,  and  the  zero-point  accurately  ad- 
justed. 

When  the  instrument  has  been  correctly  set  at  zero, 


SUGAR  ANALYSIS. 

a  quartz-plate  of  known  value,  preferably  one  approxi- 
mating the  average  test  of  the  sugar  solutions  to  be 
examined,  is  inserted  in  the  instrument,  and  the  correct- 
ness of  that  part  of  the  scale  ascertained. 

The  zero-point  should  be  determined  before  every 
observation ;  where  press  of  work  renders  this  impracti- 
cable, the  observation  should  be  insisted  on  at  least  twice 
daily — in  the  morning  before  a  polarization  is  made,  and 
again  in  the  middle  of  the  day. 

When  a  solution  is  introduced  for  reading,  the  tele- 
scope must  first  be  properly  focussed,  as  before  stated, 
to  insure  a  clear  and  sharply  defined  view  of  the 
field. 

If  the  scale  stood  at  zero  before  the  tube  filled  with 
the  solution  was  introduced,  a  glance  through  the  glass 
will  after  its  introduction  show  the  halves  of  the  field  to 
be  of  different  colors;  or,  if  a  half-shade  polariscope  is 
used,  one  half  of  the  field  will  appear  dark  and  the  other 
light. 

The  screw  attached  to  the  quartz-wedge  is  then  turned 
until  equality  in  tint  or  shade  shall  have  been  restored 
to  the  whole  field. 

It  then  only  remains  to  read  the  scale.  Most  instru- 
ments have  the  degrees  divided  into  tenths.  First  it 
must  be  determined  how  many  whole  degrees  the  zero 
of  the  scale  is  removed  from  the  zero  of  the  vernier. 
When  this  has  been  ascertained,  attention  must  be  given 
to  the  tenths  of  a  degree  indicated.  The  number  of 
divisions  marking  tenths  on  the  vernier  are  counted  until 
one  is  found  which  coincides  perfectly  with  a  division 
on  the  movable  scale,  that  is  to  say,  which  appears  to 
form  a  continuation  of  that  line.  This  division  repre- 


SUGAR  ANALYSIS. 


sents  the  number  of  tenths  indicated.     The  accompany- 
ing figure,  for  instance,  shows  30.7  degrees. 


\ 

} 

2( 

u 

)                        30 

1  1  1  1  1  f  f  P  P     If 

40                 / 

111  ]  Ml  1  II  ill  A 

1  1  1  1  1  I  I  I  I     I 

lit  11  1  1 

Fig.  4. 

The  sources  of  error  in  saccharimeters  are  numerous 
and  therefore  every  instrument  before  being  placed  in  use, 
should  be  carefully  examined. 

The  principal  difficulties  that  may  be  encountered  are 
the  following : 

The  scale  may  be  too  long  or  too  short.  Adjust  the 
zero-point  exactly.  Make  100  c.c.  of  a  sugar  solution  by 
dissolving  the  normal  weight  of  chemically  pure  sugar* 
in  water,  and  polarize.  This  solution  should  read  100 
degrees  (per  cent)  on  the  scale  if  the  instrument  is  correct. 
If  it  does  not  read  100,  the  instrument  should  be  rejected. 

The  scale  may  be  right  in  some  places,  and  wrong  in 
others.  This  is  the  case  when  the  surfaces  of  the  quartz- 
wedges  are  not  perfectly  plane.  In  half-shade  polari- 
scopes  provided  with  double  compensation  wedges,  this 
cannot  occur,  as  any  inequality  would  be  noticed  at 
once.  In  other  polariscopes,  the  scale  may  be  examined 
by  pure  sugar  solutions  of  different  densities,  by  means 
of  the  "  control  tube"  of  Schmidt  and  Haensch,  or  by 
quartz-plates. 

The  following  figures,  taken  from  a  table  calculated 
by  Schmitz,  show  the  number  of  grammes  of  pure  sugar 
which  must  be  made  up  to  100  c.c.  aqueous  solution  in 

*  For  preparation  of  chemically  pure  sugar  see  page  17. 


10 


SUGAR  ANALYSIS. 


order  to  show  the  corresponding  degree  on  a  polariscope 
having ,2 6. 04 8  grammes  for  its  normal  weight: 


Polariscope 
Degrees. 

Grammes  C.  P. 
Sugar  in  100  c.c. 
solution. 

Polariscope 
Degrees. 

Grammes  C.  P. 
Sugar  in  100  c.c. 
solution. 

Polariscope 
Degrees. 

Grammes  C.  P. 
Sugar  in  100  c.c. 
solution. 

I  . 

0.260 

35 

9-°W 

69 

17-954 

2 

0.519 

36 

9-357 

70 

18.216 

3 

0.779 

37 

9.618 

71 

18.476 

4 

1.039 

38 

9.878 

72 

18.738 

5 

1.298 

39 

10.138 

73 

18.998 

6 

1.558 

40 

10.398 

74 

19.259- 

7 

I.8l7^ 

4i 

10.659 

75 

19.519 

8 

2.078 

42 

lo.gig 

76 

19.781 

9 

2,337 

43 

11.180 

77 

20.042 

10 

2-597 

44 

11.440 

78 

20.302 

ii 

2.857 

45 

11.70; 

79 

20.564 

12 

3.H7 

46 

11.961 

80 

20.824 

13 

3.376 

47 

12.222 

8r", 

21.085 

14 

3.637 

48 

12.482 

824^ 

21.346 

15 

3.896 

49 

12.743 

83— 

21.608 

16 

4.156 

50 

I3.003 

84 

21.868 

17 

4.416 

51 

13.264 

85 

22.130 

18 

4.676 

52 

13.524 

86 

22.391 

19 

4.936 

53 

13.784 

87 

22.652 

20 

5.196 

54 

14.044 

88 

22.912 

21 

5.456 

55 

14.305 

89 

23.174 

22 

5.7i6 

56 

14.566  V 

90 

23.435 

23 

5.976 

57 

14.826, 

91 

23.696 

24 

6.236 

58 

15.087 

92 

23-957 

25 

6.496 

59 

15-347 

93 

24.219 

/  26 

6.756 

60 

15.608 

94 

24.480 

<  27 

7.016 

-  61 

15.868* 

95 

24.742 

28 

7.276 

62 

16.130. 

96 

25.002 

29 

7.536 

63 

16.390 

97 

25.265 

30 

7.796 

64 

16.651 

98 

25.525 

31 

8.056. 

65 

16.912 

99 

25-787 

32 

8.316. 

66 

17.173 

IOO 

26.048 

33 

8.577 

67 

17-433 

34 

8.837 

68 

17.694 

This  method  of  testing  requires  a  separate  solution 
for  each  degree  of  the  scale  which  is  to  be  examined. 

If  the  weights  necessary  to  this  mode  of  examination 
are  not  available,  the  tests  can  be  made  by  dissolving  the 
normal  weight  of  chemically  pure  sugar  in  different  vol- 
umes of  water  at  the  normal  temperature.  Thus  with  a 


SUGAR  ANALYSIS.  11 

/ 

German  saccharimeter  26.048  grammes  of  such  sugar  will, 
when  dissolved — 

in  100  c.c.  water  polarize  100.00  degrees. 

"  105    "       "  "          95.23        " 

"  110    "        "  "          90.90        " 

"  115    "        «  "          86.95        « 

"    120    "        "  "          83.33        " 

• 

If  a  control- tube  is  used,  but  few  solutions  are  needed, 
as  this  tube  is  so  arranged  that  it  can  be  lengthened  or 
shortened  at  will.  A  funnel  receives  the  superfluous 
solution  when  the  tube  is  shortened,  and  a  scale  attached, 
shows  the  length  of  the  column  in  millimetres.  A  simple 
calculation  gives  the  reading  which  will  be  shown  by 
the  polariscope  if  this  is  correct. 

If  quartz-plates  are  used  to  test  the  accuracy  of  dif- 
ferent parts  of  the  scale,  care  must  be  taken  that  the  sur- 
faces of  the  plates  are  perfectly  plane,  that  they  are 
inserted  in  the  optical  axis  of  the  instrument  and  at  right 
angles  to  it. 

The  quartz-plates  themselves  should,  before  being 
used  to  control  polariscopos,  be  examined  as  to  their 
accuracy.  One  of  the  ways  of  ascertaining  their  value, 
that  is  to  say,  the  amount  by  which  they  rotate  a  plane 
of  polarized  light,  is  to  measure  their  thickness.* 

This  measurement  is  effected  most  accurately  by 
means  of  a  spheroineter.  This  consists  of  a  movable 
screw  supported  in  the  centre  of  three  arms,  upon  which 
the  apparatus  rests.  The  screw  is  provided  at  its  lower 
end  with  a  steel  point ;  near  its  upper  end  there  is  fast- 
ened a  circular  plate  of  metal,  the  circumference  of  which 
is  divided  into  several  hundred  equal  divisions.  Fastened 

*  Open  to  objections,  because  the  specific  rotatory  power  of  quartz  is  not  a 
constant  value.  Zeitschrift  des  Vereines  fur  Rubenzucker-Industrie.  Vol. 


12  SUGAR  ANALYSIS. 

to  one  of  the  supporting  arms  is  a  metal  bar,  also  bearing 
a  graduation ;  its  graduated  edge  is  placed  at  right  angles 
to  the  circular  disk. 

Parallel  to  the  latter,  and  attached  to  the  bar,  is  a 
sliding-scale  which  can  be  set  and  fastened  at  any  desired 
height.  The  graduation  of  the  sliding-scale  is  so  made, 
that  nine  of  its  divisions  correspond  to  ten  divisions  on 
the  disk. 

When  the  thickness  of  a  plate  of  quartz,  for  instance, 
is  to  be  measured,  the  screw  is  first  adjusted  in  such  a 
manner  that  it  shall  just  touch  the  perfectly  level  surface 
on  which  the  apparatus  has  been  placed. 

The  sliding-scale  is  next  fastened  on  the  bar  exactly 
on  a  level  with  the  circular  disk. 

Suppose  the  latter  to  bear  five  hundred  equal  divi- 
sions, and  the  graduated  bar  to  be  divided  into  halves  of 
a  millimetre.  The  threads  of  the  screw  are  so  cut  that 
one  complete  revolution  of  the  screw,  indicated  by  the 
graduated  disk  fastened  to  it,  raises  the  screw  through 
one  half  of  a  millimetre.  To  effect  the  measurement  the 
screw  is  first  raised  sufficiently  so  as  to  allow  the  quartz- 
plate  to  be  slipped  beneath  it ;  when  this  has  been  done, 
the  screw  is  carefully  lowered  until  contact  is  secured 
between  its  point  and  the  quartz-plate.  From  the  num- 
ber of  revolutions  through  which  the  screw  has  been 
turned,  the  thickness  of  the  quartz-plate  is  determined ; 
with  a  spherometer  graduated  as  here  assumed,  the  meas- 
urement will  be  exact  to  the  one  ten-thousandth  part  of 
a  millimetre. 

Besides  giving  attention  to  the  points  already  referred 
to,  care  must  be  taken  that  the  Nicol  prisms  and  the 
lenses  are  not  dusty,  and  that  the  illumination  is  perfect. 


SUGAR  ANALYSIS.  13 

The  light  must  be  steady  and  of  an  unvarying  intensity, 
as  the  field  of  vision  is  materially  affected  by  the  flicker- 
ing of  the  flame.  The  end  of  the  instrument  must  not 
be  placed  too  near  the  light,  as  the  heat  affects  the  cement 
which  holds  the  prisms  in  position. 

The  polariscope-tubes  must  be  of  exactly  the  pre- 
scribed length,  as  the  amount  of  deviation  of  the  polarized 
ray  produced  by  an  optically  active  substance  depends, 
among  other  conditions,  on  the  length  of  the  column  of  the 
substance  which  it  traverses.  The  length  of  tubes  can 
readily  be  determined  by  measuring  them  with  a  metal 
rod  made  of  the  standard  length.  The  ends  of  the  pol- 
arization-tubes must  be  ground  perfectly  plane-parallel. 

Another  point  to  be  borne  in  mind  is  the  fact  that  the 
glass  covers  of  the  polarization-tubes  may  be  optically 
active,  either  by  nature  of  the  glass,  by  being  screwed 
down  too  tight,  or  by  not  having  both  surfaces  perfectly 
parallel.  The  latter  difficulty  can  be  readily  recognized 
by  taking  a  glass  cover  between  two  fingers  and  rotating 
it  rapidly,  at  the  same  time  looking  through  it  at  some 
fixed  object.  If  the  latter  seems  to  be  moving,  the  glass 
is  not  plane-parallel,  and  should  be  rejected. 

Hydrometers — The  hydrometers  used  in  the  analysis 
of  saccharine  solutions  embrace  specific-gravity  hydrome- 
ters and  instruments  graduated  according  to  an  arbitrary 
scale.  To  the  latter  belong  the  Baume  hydrometers,  and 
the  Brix  or  Balling  spindles.  The  degrees  of  a  Brix  hy- 
drometer indicate  percentage  by  weight  of  sugar,  when 
immersed  in  a  solution  of  pure  sugar. 

The  suggestion  has  been  made  to  replace  the  Saurae" 
scale  by  a  scale  graduated  in  the  so-called  densimetrio 
degrees. 


14 


SUGAR  ANALYSIS. 


These  values  are  found  by  taking  the  specific  gravity 
corresponding  to  any  given  Baurne  degree,  ignoring  the 
unit,  and  dividing  the  decimals  by  100. 

Example. — 


Baum£ 
Degrees. 

Densities. 

Densimetric 
Degrees. 

0 

1.  0000 

0.00 

5 

1.0356 

3.56 

10 

1.0731 

7.31 

50 

1.5161 

5I.6I 

This  scale  has,  however,  not  yet  been  adopted  in  general 
practice. 

The  range  of  scale  in  each  and  all  of  these  hydrom- 
eters of  course  varies  greatly,  according  to  the  ideas  and 
preference  of  the  makers,  and  of  those  who  use  the  in- 
struments. The  following  will  be  found  to  be  convenient 
graduations  for  the  ordinary  requirements  of  refinery  and 
laboratory : 

Specific-gravity  Scale. — Range  from  1.095  to  1.106. 
The  scale  bears  twelve  full  divisions,  and  these  are  di- 
vided into  halves.  Temperature  of  graduation,  17°.5  C. 

The  Brix  Hydrometers. — Range  from  0°  to  28°,  and 
covering  three  instruments :  the  first  from  0°  to  8°,  the 
second  from  8°  to  16°,  the  third  from  16°  to  28°.  Each 
degree  is  divided  into  tenths. 

Tfye  jBaume  Hydrometers  for  Liquids  hea/oier  than 
Water. — For  general  use  in  the  refinery,  a  scale  on  a  single 
instrument  ranging  from  0°  to  50°,  and  divided  into  quar- 
ters or  halves,  will  prove  sufficient.  For  work  at  the 
"blow-ups"  the  range  of  scale  is  from  27°  to  32°,  and 
each  degree  is  divided  into  tenths.  For  the  syrup-boiler 
a  scale  from  32°  or  from  38°  to  44°,  also  divided  into 
tenths,  is  desirable.  For  laboratory  work  the  range  is 


SUGAR  ANALYSIS.  15 

from  0°  to  45°,  best  carried  over  three  or  more  instru- 
ments :  for  instance,  from  0°  to  20°,  from  20°  to  35°,  and 
from  35°  to  45° ;  the  subdivision  to  be  in  tenths  of  a 
degree. 

It  is  a  matter  of  great  importance  that  the  hydrome- 
ters used  in  analytical  work  be  correct.  Every  instru- 
ment should  be  examined  in  at  least  three  places,  these 
being  preferably  chosen  at  points  corresponding  to  the 
upper,  the  middle,  and  the  lower  part  of  the  scale. 

If  a  correct  instrument  is  at  hand  (ascertained  to  be 
correct  by  careful  examination),  other  hydrometers  of 
the  same  scale  are  readily  tested  by  comparison  with  the 
standard  hydrometer.  If  a  standard  is  not  available, 
the  testing  must  be  done  in  comparison  with  very  accu- 
rate specific-gravity  determinations,  made  by  a  balance. 
If  the  instrument  tested  is  a  specific-gravity  hydrometer, 
the  balance  determinations  are  of  course  directly  compared 
with  its  readings ;  if  it  is  a  Brix  or  a  Baume  spindle,  the 
corresponding  specific-gravity  values  can  be  ascertained 
from  Table  I. 

Methods  of  Testing1  Hydrometers. — METHOD  I. — The 
balance  determinations  are  made  by  weighing  first  a 
specific-gravity  fiask  or  pyknometer,*  perfectly  clean  and 
dry.  The  flask  is  then  filled  with  distilled  water  at  the 
temperature  at  which  the  hydrometer  was  graduated. 
This  had  best  be  17°. 5  C.,  and  if  the  hydrometers  are 
made  to  order,  this  temperature  should  be  insisted  on  for 
the  graduation. 

The  weight  of  the  flask  filled  with  water  up  to  the 
mark  is  next  taken.  A  solution  is  then  prepared  by  dis- 

*  The  neck  where  the  mar™  is  placed,  should  be  narrow,  and  the  flask 
should  have  a  tightly-fitting  stopper  to  prevent  loss  by  evaporation. 


16  SUGAR  ANALYSIS. 

1 1 

solving  pure  sugar  in  water.  The  density  of  this  solu- 
tion is  such  that  it  corresponds  approximately  to  one  of 
the  points  marked  on  the  scale  of  the  hydrometer  which 
is  being  tested.  The  temperature  of  the  solution  is  made 
to  correspond  exactly  with  the  temperature  at  which  the 
specific-gravity  flask  was  previously  filled,  and  the  weight 
of  this  flask  now  filled  with  the  sugar  solution  is  accurate- 
ly determined. 

Subtracting  the  weight  of  the  flask  from  these  two 
weighings  gives  respectively  the  weight  of  equal  volumes 
of  water  and  of  sugar  solution.  Dividing  the  latter 
value  by  the  former,  gives  the  specific  gravity  of  the 
sugar  solution. 

Example. — 
Weight  of  specific-gravity  flask  +  water,  40.0403 

«  u  u  u    *         «  15.0811 

Weight  of  water  in  flask,  24.9592 

Weight  of  specific-gravity  flask  +  sugar  solution,  42.5810 
"        "         "  "  "       "  15.0811 


Weight  of  sugar  solution  in  flask,  27.4999 

27.4999  -f-  24.9592  =    1.1018 
Specific  gravity  of  sugar  solution  =    1.1018 

Some  of  the  sugar  solution  is  poured  into  a  glass 
cylinder,  the  temperature  carefully  brought  to  17°.  5  C., 
and  the  hydrometer,  perfectly  clean  and  dry,  inserted. 
It  should  be  allowed  to  glide  down  slowly  into  the  solu- 
tion in  order  that  no  more  of  the  stem  shall  be  immersed 
than  necessary.  Care  must  also  be  taken  that  the  instru- 
ment floats  free,  that  is,  does  not  come  into  contact  with 
the  sides. 


SUGAR  ANALYSIS.  17 

When  the  hydrometer  has  come  to  rest,  a  reading  of 
the  scale  is  made  and  compared  with  the  specific  gravity 
obtained  by  the  balance.  The  indications  of  specific- 
gravity  hydrometers  should  of  course  agree  exactly  with 
the  balance  determinations ;  for  Brix  and  for  Baume  in- 
struments the  limit  of  agreement  should  be  placed  at 
±  0°.15.  The  cheaper  Baume  hydrometers,  ranging  from 
0°  to  50°,  will,  however,  rarely  agree  closer  than  ±  0°.25, 
and  this  degree  of  accuracy  will  suffice  for  the  practical 
working  purposes  of  the  refinery. 

METHOD  IL — If  the  hydrometer  is  a  specific-gravity 
hydrometer  of  limited  range,  it  may  be  tested  by  immer- 
sion in  solutions  of  chemically  pure  sugar ;  these  solutions 
are  prepared  as  follows :  * 


Sp.  Gravity. 

1.095 

Grammes 
C.  P.  Sugar. 

22.6 

Grammes  distilled 
Water  at  17°.5  C. 

77.4 

1.097 

23.0 

77.0 

1.100 

23.7 

76.3 

1.103 

24.3 

75.7 

1.106 

25.0 

75.0 

METHOD  III. — If  a  balance  is  not  available,  the  test- 
ing of  specific-gravity  hydrometers  may  be  accomplished 
by  the  aid  of  a  polariscope.  This  method  is  also  applica- 
ble to  Brix  and  to  Baume  hydrometers  if  their  degrees  are 
translated  into  the  corresponding  specific-gravity  values. 

Prepare  pure  sugar  by  washing  best  granulated  or 
powdered  block-sugar  repeatedly  with  an  85  per  cent 
alcohol.  The  washing  should  be  done  with  a  volume  of 
alcohol  equal  to  from  three  to  five  times  the  volume  of 

*  Based  on  the  table  given  in  Stammer's  Lehrbuch  der  Zuckerfabrika- 
tion,  3d  edition,  p.  26  et  seq. 


18  SUGAR  ANALYSIS. 

the  sugar.  The  washed  sugar  must  then  be  perfectly 
dried  at  the  temperature  of  about  100°  C.,  and  kept  in  an 
air-tight  jar.  A  solution  of  this  sugar  is  made,  the  tem- 
perature taken,  and  the  hydrometer  inserted  in  it  with  all 
the  care  and  precautions  previously  referred  to.  After 
the  reading  of  the  hydrometer  has  been  noted,  the  solu- 
tion is  polarized,  and  the  polarization  is  multiplied  by  the 
factor  (Table  IV)  corresponding  to  the  specific  gravity 
of  the  solution,  corrected,  if  necessary,  for  temperature 
(Table  II).  If  the  hydrometer  is  correct  (of  course  a 
correct  polariscope  is  premised),  the  result  of  the  multi- 
plication of  the  polarization  by  the  factor  must  be  100. 

Example. — 

Specific  gravity  of  solution  corrected 

for  temperature, 1.096 

Factor, 1.042 

Polarization,    ........       96.0 

96.0  X  1.042  =  100.0. 

Graduation  of  Flasks. — T wo  methods  are  used.  The 
first,  the  scientifically  correct  one,  is  to  graduate  in  true 
cubic  centimetres.  A  true  cubic  centimetre  represents 
the  space  occupied  by  1  gramme  of  water  weighed  in 
vacuo  at  a  temperature  of  4°  C. 

The  second  method,  known  as  Mohr's,  omits  the 
reduction  to  volume  at  4°  C.  and  to  weight  in  vacuo. 

METHOD  I. — To  graduate  a  flask  at  any  given  tem- 
perature, ascertain  from  Table  XVII  the  weight  of  1 
cubic  centimetre  of  water,  at  that  temperature.  Then 
correct  for  weighing  in  air,  that  is  to  say,  reduce  the 
weighing  in  air  to  weighing  in  vacuo  by  assuming  each 
gramme  of  water  weighed  in  air  to  be  1  milligramme  too 


SUGAR  ANALYSIS.  19 

light. *  Tare  the  flask  accurately,  place  the  correct 
weights  on  one  scale-pan,  and  weigh  the  corresponding 
weight  of  water  into  the  flask. 

Example. — To  graduate  a  flask  to  hold  exactly  100 
cubic  centimetres  at  15°  C.  Table  XVII  shows  that  1 
cubic  centimetre  of  water  at  15°  C.  weighs  0.99916 
grammes. 

Hence  100  X  0.99916  =  99.916  grammes. 
As  the  weighing  is  to  be  made  in  air,  to  reduce  to 
weighing  in  vacuo, 

99.916  X  0.001  =  0.099916 
must  be  subtracted  from  the  former  figure : 

99.916000 
0.099916 


99.816084 

Therefore  99.8161  grammes  of  water  at  the  tempera- 
ture of  15°  C.  must  be  weighed  into  the  flask. 

METHOD  II. — The  required  number  of  grammes  of 
water  (at  the  temperature  chosen)  corresponding  to  the 
desired  volume  in  cubic  centimetres  are  weighed  into  the 
flask,  and  the  resulting  volume  marked  on  the  flask. 
These  "  cubic  centimetres"  are  of  course  larger  than  the 
true  cubic  centimetres. 

Example. — To  graduate  a  flask  to  hold  50  cubic  centi- 
metres at  15°  C.,  50  grammes  of  water  at  15°  C.  are 
weighed  into  the  flask,  and  the  volume  occupied  is 
marked  as  50  c.c. 

Verification  of  Graduated  Glass  Vessels,  in  true  Cubic 
Centimetres — Fill  to  the  mark  with  distilled  water  of 

*  This  presupposes  the  use  of  brass  weights.  If  the  weight  of  water 
exceeds  100  grammes,  1.06  milligrammes  instead  of  1.00  milligramme  must 
be  taken  in  above  calculation. 


20  SUGAR  ANALYSIS. 

the  temperature  at  which  the  vessel  was  graduated,  and 
weigh. 

Add  to  this  weight  1  milligramme  for  each  gramme 
of  water  weighed. 

The  density  of  the  water  at  the  temperature  of  the 
experiment  is  to  be  found  in  Table  XVII. 
If  P  =  Corrected  weight  of  the  water, 

Q  =  Density  of  water  at  temperature  of  the  ex- 

periment relative  to  water  at  4°  C., 
t  =  Temperature  of  the  water  in  the  experiment  ; 
then  the  volume  in  cubic  centimetres  contained  in  the 
vessel  at  the  temperature  t°  is 


.  —  A  flask  holds  50.072  grammes  of  water 
at  15°  C. 

The  weight  in  vacuo  will  be          50.072 

+      0.050 


50.122  grammes, 
and  the  capacity  at  15°  C.  will  be 

50  122 

=  50.16  cubic  centimetres. 


0.99916 

Thermometers. — The  thermometers  should  be,  if  pos- 
sible, compared  with  some  standard  instrument.  This 
applies  especially  to  the  thermometer  which  is  to  be 
used  to  determine  the  temperature  while  ascertaining 
the  polarization  of  inverted  sugar  solutions.  It  will 
answer  to  verify,  on  Centigrade  thermometers  intended 
for  ordinary  use,  the  zero  and  the  100  mark;  on  a  Fah- 


SUGAR  ANALYSIS.  21 

renlieit  instrument,  the  32°  and  the  212°  mark;  and  to 
see  that  the  degrees  are  of  equal  size. 

The  zero-mark  on  the  Centigrade  scale  (32°  Fahren- 
heit) is  ascertained  by  placing  the  bulb  and  part  of  the 
stem  in  snow  or  pounded  ice  for  about  a  quarter  of  an 
hour.  The  vessel  in  which  the  snow  or  ice  is  placed 
should  be  provided  with  a  small  opening  at  the  bottom, 
through  which  the  water  is  drained  off  as  it  is  formed. 

To  obtain  the  100°  C.  (212°  F.)  mark,  the  thermo- 
meter is  suspended  in  the  vapor  of  boiling  water,  care 
being  taken  that  it  does  not  dip  into  the  water.  The 
pressure  of  the  atmosphere  should  be  760  mm.  at  the 
time  ;  if  not,  a  correction  for  the  variation  must  be  made. 

The  reading  of  one  scale  can  be  translated  into  that 
of  the  other  by  the  following  formulae  : 

6-5(^-32) 


For  a  comparison  of  the  different  thermometric  scales 
see  Table  XVIII. 

Balances.  —  For  weighing  out  samples  for  polariza- 
tion, a  balance  capable  of  weighing  up  to  300  grammes 
and  sensible  to  1  milligramme  will  answer.  For  water 
and  ash  determinations  an  analytical  balance  should  be 
used  ;  this  should  be  sensible  to  0.1  of  a  milligramme, 
and  be  capable  of  bearing  a  charge  up  to  200  grammes. 

A  good  balance*  should  give  the  same  result  in  suc- 
cessive weighings  of  the  same  body  ;  the  two  halves  of 

*  See  Deschanel-Everett  :  Natural  Philosophy. 


22  SUGAR  ANALYSIS. 

the  beam  should  be  of  equal  length ;  it  should  be  sensible 
to  a  small  load,  and  it  should  work  quickly. 

It  is  an  easy  matter  to  determine  whether  a  balance 
possesses  these  properties.  Repeated  weighings  of  the 
same  load  will  quickly  establish  whether  the  balance  is 
consistent  with  itself;  this  depends  principally  on  the 
trueness  of  its  knife-edges. 

To  determine  whether  both  halves  of  the  beam  are 
of  the  same  length,  the  two  pans  should  be  loaded  with 
equal  weights.  If  the  arms  are  of  unequal  length,  the 
pan  attached  to  the  longer  arm  will  descend. 

To  test  the  sensibility,  load  both  pans  with  the  maxi- 
mum weight  which  they  are  intended  to  bear,  and  then 
add  to  one  of  the  pans  the  weight  to  the  extent  of  which 
the  balance  is  supposed  to  be  sensible.  The  addition  of 
this  slight  extra  weight  should  cause  the  pan  on  which 
it  has  been  placed,  to  descend. 

Weights. — The  weights  used,  both  the  regular  weights 
for  analytical  purposes,  and  the  so-called  sugar- weights 
(normal  and  half  normal),  should  be  verified  from  time 
to  time,  as  they  will  in  daily  use  unavoidably  suffer 
some  wear  and  tear.  Most  of  the  weights  are  so  made 
that  the  plug  or  stopper  unscrews  from  the  body  of  the 
weight,  and  slight  deficiencies  in  weight  can  readily  be 
corrected  by  inserting  tin-foil  or  small  shot  into  the 
cavity  after  removing  the  plug. 

Should  the  weights  be  too  heavy,  a  little  filing  will 
readily  remedy  the  evil. 


CHAPTER  II. 

SAMPLING— DETERMINATION   OF  :    COLOR— DENSITY— ALKA- 
LINITY—ACIDITY— SULPHUROUS  OXIDE. 

Sampling-  Sugars  and  Molasses. — Too  much  impor- 
tance cannot  be  attached  to  the  securing  of  correct  sam- 
ples, that  is  to  say,  to  the  obtainment  of  samples  which 
shall  be  representative  of  the  substance  examined. 

The  samples  of  raw  sugar  are  drawn  with  a  long  steel 
bar  resembling  the  half  of  a  pipe  cut  longitudinally. 
A  hole  having  been  made  in  the  package,  the  "tryer," 
as  it  is  called,  is  inserted,  rotated  completely,  and  then 
withdrawn.  The  sample  which  fills  the  hollow  in  the 
tryer  is  removed  and  is  placed  in  a  can. 

When  syrups  or  molasses  are  to  be  sampled,  a  rod  or  a 
stick  is  inserted  in  the  bung-hole  of  the  barrel  and  rapidly 
withdrawn ;  the  adhering  liquid  is  placed  in  a  can,  and 
the  operation  repeated  until  sufficient  has  been  obtained. 

When  sugars  in  hogsheads  are  sampled,  the  hogs- 
head is  placed  on  its  side.  The  manner  of  inserting  the 
tryer  differs.  The  Government  takes  its  sample  by  run- 
ning straight  through  the  contents  from  centre  to  centre 
of  the  heads ;  at  some  refineries  the  tryer  is  run  through 
diagonally  from  head  to  head. 

Melados  are  sampled  through  the  bunghole  of  the 
hogshead. 

In  a  refinery,  100  per  cent  of  all  sugars,  syrups,  and 

molasses  are  sampled. 

23 


24  SUGAR  ANALYSIS. 

The  U.  S.  Government  varies  its  requirements  as  to 
the  number  of  packages  to  be  sampled,  with  the  nature 
of  the  package : 

Of  hogsheads,  tierces,  boxes,  and  barrels,  25  per  cent 
are  required  for  sample  and  100  per  cent  for  a  resample ; 
of  centrifugals  and  of  beet-sugars,  in  bags,  5  per  cent  for 
sample  and  5  per  cent  for  resample ;  of  mats,  2-|  per 
cent  for  sample  and  2^  per  cent  for  resample  ;  of  baskets, 
10  per  cent  for  sample  and  10  per  cent  for  resample ;  of 
"Jaggeries,"  Pernambuco,  and  Brazil  sugars,  5  per  cent 
for  sample  and  5  per  cent  for  resample. 

When  the  samples  have  been  taken  and  are  brought 
to  the  laboratory  for  analysis,  it  is  necessary,  either  to 
make  a  separate  analysis  of  every  mark  in  a  lot,  or,  as  this 
is  generally  not  feasible,  to  prepare  a  representative  sam- 
ple. 

In  order  to  do  this,  fix  upon  some  definite  quantity  by 
weight  as  the  unit  weight.     Weigh  out  this  amount,  pi'ov 
portionate  to  the  number  of  hogsheads  in  each  mark,  and 
place  in  a  well-closed  jar. 

For  example,  suppose  a  lot  of  sugar  contained  four 
marks,  A,  B,  C,  and  D. 

Mark  A  =  1000  hogsheads, 
"      B=    200 
"      C  =    350 

«     D  =     Vo        " 

Then  take  from : 

A  =  100  grammes 

B  =  20         " 

C  =  35 

D=  7 


SUGAR  ANALYSIS.  25 

For  analysis,  if  necessary,  crush  the  sample,  thoroughly 
mix  the  contents  of  the  jar,  and  then  proceed  as  usual. 

As  some  lots  come  in  mixed  packages,  that  is  to  say, 
partially  in  hogsheads,  bags,  tierces,  and  barrels,  a  certain 
relation  between  these  has  been  assumed ;  it  is  as  fol- 
lows : 

1  hogshead  =  2  tierces. 
"  =8  barrels. 
"  =8  bags. 

To  prepare  average  samples  of  refined  sugars,  proceed 
in'  a  similar  manner,  as  directed  above. 

Determination  of  Color  of  Sugar  and  Sugar  Solu- 
tions.— The  color-tests  made  on  sugars  and  on  sugar 
solutions  are  generally  only  comparative,  that  is  to  say, 
the  color  of  the  sample  examined  is  compared  with  that 
of  some  other  sample  which  is  taken  as  the  standard. 

In  the  examination  for  color  of  raw  sugar,  the  so-called 
"Dutch  standards"  are  usually  employed.  These  consist 
in  fifteen  samples  of  raw  sugar,  numbered  from  No.  6  to 
No.  20,  and  ranging  in  color  from  a  dark-brown  (No.  6) 
to  almost  a  white  (No.  20).  They  are  prepared  and 
sealed  with  great  care  by  a  certain  firm  in  Holland.  The 
samples  are  renewed  every  year,  and  serve  as  standards 
for  the  twelve  months  following  their  issue. 

In  examining  the  color  of  sugar  solutions,  to  learn, 
for  instance,  how  effectively  a  certain  sugar  has  been 
decolorized  in  passing  through  bone-black,  two  test-tubes, 
beakers,  or  cylinders  made  of  white  glass,  are  filled  to  an 
equal  height  with,  respectively,  the  sample  under  exami- 
nation and  the  "standard"  solution  with  which  the  sam- 


26  SUGAR  ANALYSIS. 

pie  is  to  be  compared,  both  solutions  of  course  being  of 
equal  density. 

Various  forms  of  apparatus  have  been  designed  for 
effecting  color  comparison.  In  some,  the  "  standard  "  solu- 
tion is  replaced  by  colored-glass  disks  of  tints  ranging 
from  a  pure  white  to  a  dark  yellow  or  brown;  by  com- 
bination of  these  it  is  possible  to  produce  almost  any 
shade  desired. 

The  colorimeter  probably  most  used  is  that  of  Stammer. 
As  the  depth  of  color  of  a  solution  is  proportional  to  the 
length  of  a  column  of  such  solution,  there  is  ascertained 
in  this  instrument  the  height  of  a  column  of  the  solution 
which  will  in  color  correspond  to  the  tint  of  a  "  standard  " 
colored-glass  disk  inserted  in  an  adjoining  tube.  The 
scale  is  graduated  in  millimetres.  If,  for  instance,  a  depth 
of  one  millimetre  of  the  solution  corresponds  to  the  nor- 
mal tint,  the  color  is  said  to  be  100.  If  two  millimetres 
depth  of  solution  are  required  to  match  the  tint,  the  color 
is  50  ;  if  four  millimetres,  25  ;  and  so  on. 

Determination  of  the  Density  of  Solutions.— j&y  the 
Specific-gravity  fflask.  — The  most  accurate  way  to  de- 
termine the  density  (specific  gravity)  of  a  solution  is  by 
means  of  a  specific-gravity  flask  (pyknometer)  and  a 
delicate  balance,  as  already  described  on  page  15.  The 
weight  of  the  flask,  empty  and  dry,  having  been  ascer- 
tained, and  the  weight  of  distilled  water  which  it  will 
hold  at  4°  C.  or  at  the  temperature  at  which  it  was 
graduated  being  known,  once  for  all,  it  is  only  necessary 
to  fill  the  clean  and  dry  flask  exactly  up  to  the  mark 
with  the  solution  whose  specific  gravity  is  to  be  deter- 
mined. If  the  solution  has  not  been  brought  to  the  tem- 
perature at  which  the  flask  was  graduated,  before  the  flask 


SUGAR  ANALYSIS.  27 

is  filled  with  it,  this  must  certainly  be  done  before  the 
weighing  is  made,  in  order  that  the  weight  of  equal  vol- 
umes of  the  water  and  the  solution  may  be  obtained. 

The  flask  filled  with  the  solution  is  weighed,  the 
weight  of  the  flask  subtracted  from  this  figure,  and 
the  remainder  divided  by  the  weight  of  the  correspond- 
ing volume  of  water.  The  result  is  the  specific  gravity 
of  the  solution. 

By  Pipette  and  Beaker. — An  adaptation  of  the  method 
just  described,  and  which  is  convenient  for  rapid  work- 
ing, is  the  following : 

A  pipette  capable  of  holding  a  certain  volume,  say 
10  or  20  c.c.,  is  placed  in  a  glass  beaker;  both  pipette 
and  beaker  of  course  must  be  perfectly  clean  and  dry. 
The  combined  weight  of  the  two  is  taken  and  noted. 

The  pipette  is  then  filled  with  distilled  water  at  the 
temperature  which  is  to  be  made  the  normal  temperature, 
—preferably  17°.5  C.  The  pipette  is  replaced  in  the 
beaker,  and  the  combined  weight  of  the  pipette,  beaker, 
and  water  is  determined.  The  vessels  having  been  again 
cleaned  and  dried,  the  solution  whose  specific  gravity  is 
to  be  determined,  is  brought  to  the  standard  temperature, 
and  the  pipette  filled  with  it  up  to  the  mark.  The 
weight  of  pipette,  beaker,  and  solution  is  then  deter- 
mined. The  calculation  to  be  made  is  exactly  as  before 
explained,  the  combined  weight  of  beaker  and  pipette 
taking  the  place  of  the  weight  of  the  pyknometer  in  the 
previous  method. 

By  Hydrometers. — The  hydrometer  selected  for  mak- 
ing the  determination  may  be  a  specific-gravity  hydrome- 
ter or  an  instrument  graduated  according  to  an  arbitrary 
scale  (Brix,  Baume). 


28  SUGAR  ANALYSIS. 

Whenever  a  solution  is  to  be  tested,  care  must  be  taken 
to  have  it  as  free  of  air-bubbles  as  possible.  If  the  solu- 
tion whose  density  is  to  be  determined  is  a  thick  syrup  or 
a  molasses,  it  had  best  be  poured  into  a  vessel  provided 
at  the  bottom  with  a  stop-cock.  This  vessel  may  advan- 
tageously be  enclosed  in  a  water-jacket.  This  can  be 
heated  and  the  molasses  thus  readily  warmed,  which  will 
greatly  hasten  and  facilitate  the  rising  of  the  air-bubbles. 
When  they  have  all  risen  to  the  top,  the  liquid  is  drawn 
off  from  below,  without  disturbing  the  frothy  layer  on 
the  surface. 

The  liquid  is  placed  into  a  glass  cylinder,  which  must 
stand  perfectly  level,  and  the  hydrometer  is  carefully  and 
slowly  inserted.  It  must  float  free  in  the  liquid,  that  is, 
it  must  not  be  permitted  to  touch  the  sides  of  the  cylinder. 
When  the  hydrometer  has  come  to  rest,  the  point  up  to 
which  it  is  immersed  in  the  solution  is  read  and  recorded. 
The  temperature  of  the  solution  is  determined,  and  if 
not  of  the  standard  temperature,  a  correction  therefor 
must  be  made.  (See  Table  II  or  III). 

The  readings  of  the  specific-gravity,  the  Brix,  and 
the  Baume  hydrometers  can  each  readily  be  translated 
into  the  terms  of  the  others  by  Table  I. 

By  Glass  Spheres. — For  approximate  density  deter- 
mination small  glass  balls  of  different  weights  are  some- 
times used.  A  number  engraved  or  etched  on  each,  desig- 
nates the  density  of  a  liquid  in  which  it  will  float. 

Beginning  with  the  heavier,  the  balls  are  succes- 
sively thrown  into  the  solution  whose  density  is  to  be  de- 
termined, until  a  ball  is  found  which  wrill  float  in  the 
liquid  tested.  The  number  engraved  on  this  ball  indicates 


SUGAR  ANALYSIS.  29 

the  density  of  the  solution.  Of  course  regard  must  here 
also  be  had  to  the  temperature  of  the  liquid. 

By  Mollys  Hydrostatic  Balance. — From  one  end  of 
the  beam  of  this  balance  a  glass  bob,  preferably  one  pro- 
vided with  an  accurate  thermometer,  is  suspended  by  a 
fine  platinum  wire.  The  other  end  of  the  beam  is  pro- 
vided with  a  counterpoise  to  the  bob ;  this  counterpoise 
terminates  in  a  fine  metal  point,  and  serves  as  the  tongue 
of  the  balance.  It  shows  the  beam  to  be  in  equilibrium 
when, the  same  remains  at  rest  in  a  horizontal  position 
directly  opposite  to  a  fixed  metal  point. 

The  balance,  when  correctly  adjusted,  is  in  perfect  equi- 
librium when  the  glass  bob  hangs  freely  suspended  in  air. 

That  part  of  the  beam  between  the  fulcrum  and  the 
end  from  which  the  bob  is  pendant,  is  provided  with  nine 
graduations,  numbered  from  one  to  nine.  Accompanying 
the  balance  are  five  weights  or  riders.  The  largest  two 
are  each  equal  to  that  weight  of  distilled  water  (at  a  cer- 
tain temperature,  usually  15°  C.  or  17°.5  C.),  which  the 
glass  bob  displaces  when  it  is  immersed.  The  other 
three  riders  weigh  respectively  one  tenth,  one  hundredth, 
and  one  thousandth  as  much  as  the  large  rider. 

When  the  bob  is  immersed  in  water,  one  of  the  large 
riders  must  be  placed  at  that  end  of  the  beam  from  which 
the  bob  is  suspended.  This  will  restore  the  equilibrium, 
and  the  balance  then  indicates  the  specific  gravity  1.000. 

If  the  bob  is  immersed  in  a  liquid  heavier  than 
water,  this  liquid  having  been  brought  to  the  temperature 
for  which  the  balance  was  graduated,  some  of  the  other 
riders  also  must  be  placed  on  the  beam  in  order  to  restore 
the  equilibrium.  The  position  of  these  riders  indicates 
the  specific  gravity  of  the  solution,  each  rider  according 


30  SUGAR  ANALYSIS. 

to  its  weight,  representing  respectively  as  many  tenths, 
hundredths,  or  thousandths  as  is  expressed  by  the  num- 
bered division  on  the  beam  where  it  is  placed. 

Determination  of  Alkalinity. — The  alkalinity  of  the 
different  products  of  a  refinery  may  be  caused  by  potas- 
sium, by  sodium,  by  lime,  or  even  partially  by  free  am- 
monia. It  has,  however,  become  customary  to  report  the 
alkalinity  in  terms  of  calcium  oxide  (caustic  lime). 

Alkalinity  is  determined  by  the  addition  of  an  acid 
of  known  strength  to  a  known  weight  or  volume  of  the 
product  examined,  until  neutrality  has  been  established. 

The  acid  used  may  be  either  sulphuric,  nitric,  or  hy- 
drochloric acid,  the  first  of  these  being  the  one  most  com- 
monly employed.  As  indicator,  litmus  solution,  phenol- 
phthalein,  or  rosolic  acid  (corallin)  is  available. 

Litmus  turns  red  with  free  acid,  while  phenol-phthal- 
ein  is  colorless,  and  rosolic  acid  *  is  colorless  or  shows  a 
pale  yellow  color  with  free  acid.  The  indications  afforded 
by  these  agents  are  said  to  be  not  identical,  and  any  set  of 
comparative  determinations  therefore  should  be  carried  out 
with  the  same  indicator,  whichever  of  these  may  be 
selected. 

The  acid  used  is  generally  of  "  tenth-normal "  strength. 
To  prepare  this  there  are  needed  of : 

Sulphuric  oxide      4.00    grammes  SO3    in  1  litre  of  water. 
Hydrochloric  acid  3.637        "         HC1       "     "      "      " 
Nitric  acid  6.289        «        HNO3    "     "      "      " 

The  acid  should  be  delivered  from  a  burette  divided 
into  tenths  of  a  cubic  centimetre.'' 

To    effect    an    alkalinity   determination,   10    to    20 

*  Use  alcohol  for  dissolving.     Of  phenol-phthalein,  1  part  in  500  parts 
of  alcohol;  of  rosolic  acid,  use  1  part  in  100  parts  of  alcohol  of  90£. 


SUGAR  ANALYSIS.  31 

grammes  of  the  product  to  be  tested  are  weighed  out  and 
dissolved,  or,  if  a  solution  is  to  be  examined,  from  10  to 
20  cubic  centimetres  are  measured  out  anc1  placed  in  a 
porcelain  dish.  A  few  drops  of  the  indicator  having  been 
added,  the  acid  is  allowed  to  flow  in  from  a  burette 
until  the  change  in  color  of  the  indicator  shows  the 
reaction  to  be  finished. 

1  cubic  centimetre  of  ^  (tenth  normal)  sulphuric  acid 

corresponds  to  0.0040  gramme  sulphuric  oxide,  0.0028 
gramme  calcium  oxide,  or  0.0047  gramme  potassium  oxide. 

The  number  of  cubic  centimetres  of  acid  used,  multi- 
plied by  0.0028,  show  therefore  the  amount  of  calcium 
oxide  present. 

Example. — 25  cubic  centimetres  of  a  sugar  solution 
(specific  gravity  1.198)  required  2.4  cubic  centimetres 

YQ  sulphuric  acid   to  effect   neutralization.     This  repre- 
sents 0.0028  X  2.4  =  0.00672  gramme  calcium  oxide. 
'  25.0  :  0.00672  : :  100  :  x. 

x=  0.02688  per  cent  calcium  oxide.  This  is  per- 
centage l>y  volume.  If  percentage  by  weight  is  required, 
the  above  value  must  be  divided  by  the  specific  gravity  of 
the  solution,  or  if  a  specific-gravity  determination  and 
this  subsequent  calculation  are  to  be  avoided,  the  solution 
to  be  tested  must  be  in  the  first  place  weighed  out,  and 
not  measured. 

Determination  of  Acidity — To  determine  the  acidity 
of  a  solution,  syrup,  molasses,  etc.,  the  same  course  is  fol- 
lowed as  above  described,  only  of  course  the  solution 
added  to  effect  neutralization  is  one  of  sodium  hy- 
drate (caustic  soda),  potassium  hydrate  (caustic  potash), 
or  calcium  hydrate  (slaked  lime),  and  the  change  of 


32  SUGAR  ANALYSIS. 

color  of  the  indicator,  if  litmus,  must  be  from  red  to  blue, 
or  if  phenol-phthalein  or  rosolic  acid  are  employed,  from 
colorless  to  a  bright  crimson.  Of  these  solutions  the  cal- 
cium hydrate  is  least  desirable,  as  the  carbonic  acid  of  the 
atmosphere  readily  precipitates  in  it  calcium  carbonate, 

and  so  changes  the  strength  of  the  solution.  A  ^  sodium- 
hydrate  solution  contains  3.996  grammes  NaOH  in  1  litre 
of  water. 

Test  for  Sulphurous  Oxide  in  Sugar — Dissolve  from 
10  to  20  grammes  of  the  sugar  in  about  25  cubic  centi- 
metres of  distilled  water.  Pour  into  a  flask,  and  add 
about  5  grammes  of  chemically  pure  zinc  (free  from 
sulphur),  and  5  cubic  centimetres  of  chemically  pure  hy- 
drochloric acid.  Suspend  a  paper  moistened  with  acetate 
of  lead  solution  in  the  neck  of  the  flask.  If  sulphur 
dioxide  is  present,  it  will  be  liberated  from  its  combina- 
tions and  changed  into  sulphuretted  hydrogen,  and  this 
gas  will  turn  the  acetate  of  lead  on  the  paper  a  brown  or 
a  black  color,  owing  to  the  formation  of  sulphide  of  lead. 


CHAPTER  III. 

SUCROSE  :  IN  THE  ABSENCE  OF   OTHER  OPTICALLY  ACTIVE 

SUBSTANCES. 

Optical  Analysis — METHOD  I.  With  Balance.—  Weigh 
out  26.048  grammes  of  the  sample.*  Dissolve  in  50  to 
75  c.c.  of  water,  and  pour  into  a  100  c.c.  flask.  Add  basic 
acetate  of  lead  solution,  f  the  amount  depending  on  the 
nature  of  the  sugar  tested,  and  then  add  a  few  drops  of 
a  solution  of  sodium  sulphate  to  insure  the  precipitation 
of  any  excess  of  the  lead  salt.  J 

Filter  rapidly  into  a  covered  beaker  to  avoid  concen- 
tration of  solution  by  evaporation  ;  rejecting  the  first  few 
drops  entirely,  fill  the  200  mm.  polarization-tube,  and 
take  the  reading.  Several  readings  should  be  taken  on 
the  same  solution,  and  their  mean  recorded. 

*  The  sample  must  previously  have  been  well  mixed;  if  the  sugar,  as  is 
frequently  the  case,  contains  lumps,  the  whole  sample  must  be  thoroughly 
crushed  before  the  mixing. 

In  cold  weather  sample-cans  brought  in  from  out-of-doors,  should  be 
allowed  to  stand  in  the  laboratory  until  their  contents  shall  have  approx- 
imately attained  the  temperature  of  the  room.  This  is  done  in  order  to 
avoid  condensation  of  moisture  on  the  cold  sugar,  as  this  would  slightly 
lower  the  polarization. 

t  Basic  Acetate  of  Lead. — To  300  grammes  acetate  of  lead  and  100 
grammes  litharge  (oxide  of  lead)  add  1  litre  of  water.  Allow  to  stand  for 
twelve  hours  in  a  warm  place,  with  occasional  stirring;  then  filter,  and 
preserve  in  a  well-closed  bottle. 

The  basic  acetate  of  lead  must  show  a  strongly  alkaline  reaction,  and 
have  a  specific  gravity  ranging  from  1.20  to  1.25  at  a  temperature  of 
17°.5  C. 

|  It  is  impossible  to  prescribe  the  quantity  of  the  basic  acetate  of  lead 
solution  to  be  used;  always,  however,  employ  the  least  amount  that  will 
produce  the  desired  effect,  tor  a  voluminous  precipitate  causes  an  error  in 
polarization. 


34  SUGAR  ANALYSIS. 

With  very  dark  sugars  and  with  syrups,  the  half- 
normal  weight,  13.024  grammes,  is  often  taken,  dissolved 
up  to  100  c.c.,  and  the  reading  made  in  a  200  mm.  tube; 
or  the  normal  weight  is  used,  and  the  reading  effected 
in  the  100  ruin.  tube. 

It  must  be  remembered  that  the  temperature  exerts 
an  influence  on  the  polarization  reading.  The  colder  the 
solution  the  higher  the  reading;  a  variation  in  temper- 
ature of  two  degrees  Centigrade,*  is  stated  to  cause  a  dif- 
ference of  one  tenth  of  a  degree  on  the  polariscope. 

Decolorization  of  dark  solutions  is  effected  by  add- 
ing to  the  solution  some  bone-black  dust  previously  pre- 
pared^ by  use  of  the  so-called  Gawalowsky'sdecolorizer, 
or  by  "  blood  carbon."  Whichever  of  these  is  employed, 
the  least  amount  possible  should  be  used. 

For  very  dark  sugars  and  molasses  the  use  of  sodium 
sulphite  (a  10  per  cent  solution)  and  basic  acetate  of 
lead  is  recommended.  J  The  sodium  sulphite  is  first  in- 
troduced, about  2  c.c.,  and  then  the  basic  acetate  of 
lead  solution  is  gradually  added  with  constant  shaking, 
till  no  further  precipitation  occurs.  If  necessary,  the 
filtrate  from  this  can  be  subjected  to  the  action  of  sul- 
phurous acid  and  bone-black. 

Opalescence  or  a  slight  but  persistent  turbidity  of  the 
solution  to  be  polarized,  can  be  overcome  by  the  addition 
of  a  little  "  alumina  cream."§  Three  to  five  cubic  centi- 

*  Die  Deutsche  Zuckerindustrie,  vol.  xiv.  p.  503. 

t  Warm  for  several  hours  with  hydrochloric  acid  to  dissolve  the  phos- 
phate and  carbonate  of  lime;  then  wash  with  boiling  water  till  all  traces 
of  chlorine  are  removed  ;  dry  at  about  125°  C.,  and  keep  in  a  well-closed  jar. 

{  Allen  :  Commercial  Organic  Analysis,  vol.  i.  p.  201. 

|  Precipitate  a  solution  of  alum,  not  too  concentrated,  by  ammonic 
hydrate.  Wash  the  precipitate  until  all  the  salts  have  been  removed,  and 
the  washings  no  longer  tarn  red  litmus  blue. 


SUGAR  ANALYSIS.  35 

metres  are  ample,  if  not  more  than  the  half -normal  weight 
has  been  used  for  making  the  solution.  This  reagent  is  of 
little  value  as  a  decolorizer,  but  very  efficient  with  high- 
grade  sugars  that  show  the  troublesome  opalescence. 

The  saccharimeters  now  in  universal  use  record  the 
amount  of  sucrose  in  per  cent,  provided  the  normal  weight* 
of  the  sample  has  been  used,  and  the  reading  has  been 
•effected  in  a  200  mm.  tube;  if  a  100  mm.  tube  has  been  used, 
the  reading  must  be  doubled  ;  or  if  the  half -normal  weight 
has  been  taken,  and  the  polarization  has  been  effected  in  a 
200  mm.  tube,  the  reading  must  of  course  also  be  doubled. 

/  o 

If  for  any  reason  the  normal  or  the  half -normal  weight 
has  not  been  taken,  a  simple  calculation  will  serve  to  fig- 
ure the  percentage  of  sucrose  in  the  sample.  Suppose,  for 
instance,  that  9.000  grammes  had  been  weighed  for  po- 
larization and  that  these  were  dissolved  up  to  50  c.c.  A 
polarization  of  this  solution  in  a  200  mm.  tube  =  62.00. 

As  a  rotation  of  one  degree  represents  0.13024  gramme 
sucrose,  there  are  contained  in  the  sample  0.13024  X  62 
=  8.07488  grammes  pure  sucrose. 

Hence  9.00000  :  8.07488  : :  100  :  x.     x=  89.72. 

Therefore  the  sample  contains  89.72  per  cent  sucrose. 

A  more  direct  way  of  figuring  this  is  by  means  of  the 
formula : 

PxW' 
— rpr—  •  =  per  cent  sucrose. 

P  —  polarization  of  the  solution  ; 
Wf  =  normal  or  half -normal  weight  of  the  instrument 
used; 

W  =  weight  of  substance  taken  for  polarization. 

*  The  normal  weight  for  the  German  instruments  is  26.048  grammes; 
for  the  Duboscq  polariseopes  it  is  16.192  grammes. 


36  SUGAR  ANALYSIS. 

™                  62.0  X  13.024 
Example. -=89.72. 

Results  so  obtained  can  be  verified  by  calculating  the 
amount  of  sugar  which  would  be  necessary  in  order  to 
indicate  100  degrees  on  the  polariscope.  This  is  known 
as  Scheibler's  method  of  "  One  hundred  polarization." 

Example. — In  the  case  just  discussed,  a  polarization  of 
89.7  required  13.024  grammes  of  the  sugar:  how  much 
will  be  required  to  produce  a  rotation  of  100  degrees  on 
the  instrument  ? 

89.7  :  13.024  :  :  100  :  x.  x  =  14.5195. 

Therefore  14.5195  grammes  of  this  sample  are  polar- 
ized in  the  usual  manner,  and  if  they  indicate  100  per 
cent,  the  result  previously  obtained,  is  correct. 

Table  VII,  by  Scheibler,  obviates  the  necessity  of 
this  calculation,  showing  at  once  the  amount  that  must 
be  used. 

METHOD  II.  Without  Balance. — The  percentage  of 
sucrose  in  a  sample  can  also  be  obtained  without  mak- 
ing a  weighing.  A  solution  is  made  and  the  specific 
gravity  of  the  solution  is  determined,  either  directly  by  a 
specific-gravity  hydrometer,  or  else  by  some  other  hydrome- 
ter (Brix,  Baurne),  the  readings  of  which  are  translated 
into  the  corresponding  specific  gravity  (Table  I). 

The  polarization  of  the  solution  is  then  made,  and 
the  percentage  of  sucrose  calculated  by  the  formula : 

P  X  .2605 

in  which          S  =  percentage  of  sucrose, 

P  —  polarization  of  the  solution, 
D  —  specific  gravity. 
If  the  solution  needs  clarifying,  it  is  placed  into  a 


SUGAR  ANALYSIS.  37 

graduated  flask,  the  amount  of  basic  acetate  of  lead  solu- 
tion that  is  added,  is  noted,  and  the  reading  increased  in 
proportion. 

Example.  —  Specific  gravity  of  solution,  1.0909  ; 
Polarization  of  solution  =  35.0. 

To  100  c.c.  of  solution  added  5  c.c.  basic  acetate  of 
lead  solution  ;  this  corresponds  to  5  per  cent  of  35.0  = 
1.75. 

Hence  corrected  polarization  =  36.75  per  cent. 

36.75  X  .2605 

~  °'"    3er  cent  sucrose- 


This  calculation  can  be  avoided  by  consulting  Table 
VI.     This  table  is  used  in  the  following  manner  : 
Example.  —  Corrected  specific  gravity  =    1.0339  ; 

Polarization  =25.0. 

In  a  line  with  the  specific  gravity  1.0339,  and  in  the 
horizontal  column  marked  2,  is  found  the  number  .504 
This  multiplied  by  10  =  5.040. 

In  a  line  with  the  specific  gravity  1.0339,  and  in  the 
•column  marked  5,  is  found  the  number  1.260. 
Adding  these  values,     5.040 

1.260 


Percentage  of  sucrose  =  6.300 

The  simple  polarization  of  a  sugar,  syrup,  liquor, 
magma,  or  sweet-water  shows  the  percentage  of  sucrose 
in  the  sample  as  it  is.  Sometimes,  however,  it  is  necessary 
to  know  what  this  percentage  would  be  if  the  water  in 
the  sample  were  removed  ;  in  other  words,  it  may  be  de- 
sirable to  ascertain  the  percentage  of  sucrose  in  the  "  dry 
substance." 


38  SUGAR  ANALYSIS. 

The  percentage  of  pure  sugar  in  the  "  dry  substance"" 
is  referred  to  as : 

The  Quotient  of  Purity,  or  Exponent. — There  are 
several  ways  of  determining  this.  The  most  accurate 
method  undoubtedly,  but  also  the  one  demanding  most 
time,  is  the  following : 

METHOD  I. — Determine  polarization  of  the  normal 
weight  of  the  sample  as  previously  described  (p.  33).  De- 
termine the  percentage  of  water  by  drying  to  constant 
weight  (see  p.  76).  Subtract  the  percentage  of  water  from 
100,  and  divide  the  remainder  into  the  polarization  multi- 
plied by  100. 

Example. — Polarization  of  syrup,  33.00 ; 

Water  in  syrup,  per  cent,     24.16. 
100.00 
24.16  3300  -i-  75.84  =  43.5 

75.84 
Polarization  on  dry  substance  =  43.5. 

METHOD  II. — Determine  polarization  of  the  normal 
weight  of  the  sample  as  previously  described  (p.  33).  De- 
termine the  degree  Brix  of  the  sample.  Correct  for  tem- 
perature (Table  III). 

Calculate  polarization  on  the  dry  substance  by  the 

Pol.  X  100 

iormula  :  =pr—        ^  . — . 

Degree  Brix 

Example. — Polarization,  40.00  ; 

Density,  50°  Brix  at  24°  C.  ; 

Correction  for  temperature,  +  0.49 
Degree  Brix   corrected  for  temperature, 
=  50.49. 


SUGAR  ANALYSIS. 


39 


100.00  -4-  50.49  =  1.9806,  factor  ; 

40.00  X  1.9806  =  79.22,  polarization  on  the  dry  sub- 
stance, or  coefficient  of  purity. 

METHOD  III.  Ventzke's  Method. — Prepare  a  solution 
of  the  sugar  which  shall  have  the  specific  gravity  1.100 
at  17°.5  C.  Take  the  reading  of  this  solution  in  a  200 
mm.  tube.  This  polariscope  reading  shows  at  once  the 
percentage  of  pure  sugar  in  the  dry  substance.  This 
is  the  case,  because  a  solution  made  by  dissolving  26.048 
grammes  of  chemically  pure  sugar  in  water  up  to  100 
c.c.  has  the  specific  gravity  of  1.1000  at  the  temperature  of 
17°.5  C.,  and  a  column  of  this  solution  200  mm.  in  length, 
indicates  100  per  cent  in  the  German  polariscopes. 

The  following  table  prepared  by  Gerlach*  shows  the 
specific  gravity  of  the  above  solution  at  the  temperatures 
given : 


Temper- 
ature. 
°C. 

Specific 
Gravity. 

Temper- 
ature. 
0  C. 

Specific 
Gravity. 

Temper- 
ature. 

o  C 

Specific 
Gravity. 

\ 

0 

•  10324 

I6.5 

I  .  10028 

23 

1.09834 

5 

.  10266 

17 

.10014 

24 

1.09802 

10 

.10192 

17-5 

.10000 

25 

.09770 

ii 

.10168 

18 

.09986 

26 

.09736 

12 

.10144 

18.5 

.09972 

27 

.09702 

13 

.10119 

IQ 

•09957 

28 

.09669 

14 

.  10095 

19-5 

.09943 

29 

•09635 

15 

.10071 

20 

.09929 

30 

.09601 

15-5 

•10057 

21 

.09897 

16 

.  10043 

22 

.09865 

As  the  preparation  of  a  solution  which  is  to  have 


*  Jahresbericht  iiber  die  Untersuchlingen  und  Fortschritte  auf  dem 
Gesammtgebiete  der  Zuckerfabrikation,  1863,  p.  234. 


40  SUGAR  ANALYSIS. 

a  certain  specific  gravity  at  a  certain  temperature  is  apt 
to  prove  a  tedious  operation,  the  following  modification 
of  Ventzke's  method  will  prove  serviceable : 

If  the  temperature  at  which  the  solution  is  prepared 
is  not  the  normal  temperature,  a  correction  must  be  made 
(Table.  II). 

This  correction  must  be  subtracted  from  the  reading 
of  the  specific-gravity  hydrometer  if  the  temperature  is 
lower  than  the  normal,  and  added,  if  it  is  above«-the  nor- 
mal temperature. 

The  polarization  obtained  in  the  200  mm.  tube  must 
then  be  multiplied  by  the  factor  corresponding  to  the 
corrected  specific  gravity  (Table  IV). 

METHOD  IV.  Oasamajor's  Method. — Determine  the 
specific  gravity  or  the  degree  Brix  of  the  solution.  Cor- 
rect for  temperature  if  necessary  (Table  III).  Determine 
the  polarization  of  this  solution  and  multiply  the  polariza- 
tion by  the  factor  corresponding  to  the  degree  Brix 
(Table  V). 

Example. — Polarization  of  solution  —  61.2 ; 
Brix,  •=  15°.5    at    22°    C.; 
Correction  for  temperature,  +0.31 
Corrected  degree  Brix  =  15.81 ; 
Factor  corresponding  to  15°.8  Brix  is  1.548 

61.2  X  1.548  =  94.74,  which  is  the  polarization  on 
the  dry  substance,  the  coefficient  of  purity. 

The  quotient  of  purity  obtained  by  Method  I  (where 
the  percentage  of  water  is  obtained  by  actual  drying  out), 
is  called  the  "true"  quotient  of  purity;  if  hydrometers 
are  resorted  to,  as  in  Methods  II,  III,  and  IV,  the  resulting 
coefficient  is  called  the  "  apparent "  quotient  of  purity. 

If  a  syrup  or  a  molasses  has  been  analyzed,  the  re- 


SUGAR  ANALYSIS.  41 

suits  of  the  analysis  can  easily  be  calculated  into  equiva- 
lents on  the  dry  substance  in  the  following  manner: 

The  reciprocal  of  the  degree  Brix  (that  is,  the  quo- 
tient obtained  by  dividing  1 00  by  the  degree  Brix),  gives 
a  factor  by  which  the  percentage  of  sugar,  invert  sugar, 
and  ash  must  be  multiplied  in  order  to  reduce  them  to 
the  basis  of  dry  substance. 

Example. — A  syrup  of  80°. 4  Brix  shows  on  analysis : 

Polarization,  31.2 ; 

Invert  sugar,  12.5  ; 

Ash,  6.0. 

100  -*-  80.4  =  1.2437. 

On  Dry  Substance. 

Hence :  Polarization,  31.2  X  1.2437  =  38.80  per  cent. 

Invert-sugar,  12.5  X  1.2437  =  15.55        " 

Ash,  6.0  X  1.2437  =  7.46        " 

Non-ascertained  (by  difference)   =  38.19        " 

100.00  per  cent. 

If  sucrose  has  to  be  determined  in  a  molasses,  a  syrup, 
or  in  sweet- water,  the  calculation  of  the  result  to  dry  sub- 
stance can  be  avoided  by  aid  of  Table  VIII. 

This  table  has  been  calculated  for  use  with  the  Ger- 
man polariscopes  (normal  weight  26.048  grammes).  It 
presupposes  the  addition  of  10  per  cent  by  volume  of 
basic  acetate  of  lead  to  the  sucrose  solution  examined,  and 
in  its  preparation  the  variable  specific  rotatory  power  of 
sucrose  has  also  been  taken  into  account. 

The  use  of  the  table  is  very  simple. 

Example. — Density  of  a  sugar  solution,  22°.0  Brix. 
Polarization  (after  using  10  per  cent  by  volume  of  basic 
acetate  of  lead  solution  for  clarifying),  60.3. 

In  column  headed   22°.0  Brix,  and  opposite  to  the 


42  SUGAR  ANALYSIS. 

number  60  in  the  column  headed  "Polariscope  degrees," 
we  find  15.72  per  cent  sucrose.     Then  turning  on  the 
same  page  to  the  division  for  tenths  of  a  degree,  in  the 
section  headed  "  Percent  Brixfrom  11.5  to  22.5,"  there  is 
given  opposite  to  0.3  Brix  the  value  0.08  per  cent  sucrose. 
Hence      60°.0  =   15.72  per  cent. 
0°.3  =    0.08         «      * 


60°. 3  =  15.80   per  cent  sucrose. 

Gravimetric  Analysis. — Weigh  out  13.024  grammes 
of  the  sample.  Dissolve  with  about  75  c.c.  of  water  in  a 
100  c.c.  flask.  Add  5  c.c.  hydrochloric  acid  containing  38 
per  cent  HC1  (sp.  gr.  1.188).  Heat  quickly,  in  two  or 
three  minutes,  on  a  water-bath  up  to  between  67°  and  70°  C. 
Then  keep  at  this  temperature  (as  close  to  69°  C.  as  pos- 
sible) for  five  minutes,  with  constant  agitation.  Cool 
quickly;  make  up  to  100  c.c.  Remove  50  c.c.  by  a  pipette, 
place  in  a  litre  flask,  and  fill  up  to  1000  c.c.  Of  this  so- 
lution take  25  c.c.  (corresponding  to  0.1628  gramme  of 
sample),  neutralize  all  free  acid  present  by  about  25  c.c. 
of  a  solution  of  sodium  carbonate  prepared  by  dissolving 
1.7  grammes  crystallized  sodium  carbonate  in  1000  c.c.  of 
water.  Then  add  50  c.c.  of  Fehling's  solution,  heat  to 
boiling  as  directed  in  invert-sugar  determination,  boil  for 
three  minutes,  and  proceed  as  directed  on  page  69. 

Calculation. — In  Table  XI  seek  the  number  of  milli- 
grammes of  copper  which  agree  most  closely  with  the 
amount  of  copper  found.  The  corresponding  number  in 
the  column  to  the  left,  shows  at  once  the  number  of 
milligrammes  of  sucrose. 

Example. — 25  c.c.  of  the  inverted  solution  =  0.1628 
gramme  of  sample,  yielded  0.1628  gramme  copper. 


SUGAR  ANALYSIS.  43 

This  corresponds  to  0.082  gramme  sucrose ;  hence  there 
are  present  in  the  sample  50.4  per  cent  sucrose. 

As  invert-,sugar,  dextrose,  and  even  raffiinose  (after 
inversion  by  acid),  reduce  Fehling's  solution,  a  correction 
of  the  results  yielded  by  this  method  must  be  made, 
whenever  appreciable  quantities  of  the  substances  named 
are  present. 

If  the  sample  analyzed  contains  invert-sugar,  the 
amount  of  this  substance  multiplied  by  0.95  must  be  sub- 
tracted from  the  "  Total  sucrose  "  found,  in  order  to  ob- 
tain the  actual  amount  of  sucrose  present.  This  factor 
0.95  is  used,  because  sucrose  on  inversion  yields  invert- 
ugar  in  the  proportion  of  100  :  95. 


CHAPTER  IV. 

SUCROSE:    IN    THE  PRESENCE    OF  OTHER  OPTICALLY  ACTIVE 

SUBSTANCES. 

THE  determination  of  sucrose  can  be  effected  by  means 
of  the  polariscope,  as  described  in  the  previous  chapter, 
provided  no  other  optically  active  bodies  are  present. 

Such  substances,  however,  occur  frequently  ;  they  may 
be  dextro-  or  laevo-rotatory.  If  the  presence  of  such  sub- 
stances is  suspected,  it  will  be  necessary  to  perform  an- 
inversion  by  acid,  and  determine  the  polarization  of  the 
inverted  solution. 

If  no  other  optically  active  substances  are  present 
besides  the  sucrose,  the  polarization  before  and  after  in- 
version will  be  equal. 

If  the  polarization  after  inversion  is  higher  than  the 
polarization  before  inversion,  laevo-rotatory  bodies  are 
present ;  if  the  polarization  after  inversion  is  lower  than 
the  polarization  before  inversion,  dextro-rotatory  sub- 
stances are  indicated. 

In  the  former  case  invert-sugar,  laevulose,  etc.,  must  be 
considered ;  in  the  latter,  dextrose,  raffinose,  etc.,  will  have 
to  be  looked  for. 

Clerget's  Inversion  Method Weigh  out  26.048 

grammes  of  the  sample,  and  determine  the  polarization. 
Of  the  filtrate,  take  50  c.c.  for  inversion,  or  weigh  out  sep- 
arately 13.024  grammes  of  the  sample.*  Dissolve  with 
about  75  c.c.  of  water  in  a  100  c.c.  flask ;  add,  while  agi- 

*  Herzfeld's  modification.    Zeitschrift  'des  Vereines  fur  Eiibenzucker- 
Industrie,  1888,  p.  709. 


SUGAR  ANALYSIS.  45 

tating  the  solution,  5  c.c.  hydrocliloric  acid  (sp.  gr.  1.188), 
containing  38  per  cent  HC1.  Heat  quickly,  in  two  or 
three  minutes,  on  a  water-bath  up  to  between  67°  and 
70°  C.  Then  keep  the  temperature  of  the  solution  for 
five  minutes  as  close  to  69°  C.  as  possible.  Agitate  con- 
stantly. Then  cool  quickly,  fill  with  distilled  water  up  to 
the  100  c.c.  mark,  and  polarize  in  a  tube  provided  with 
an  accurate  thermometer.*  The  temperature  at  which 
the  reading  is  taken  should  be  20°  C. 

For  dark  solutions,  molasses,  etc.,  take  26.048  grammes 
of  the  sample,  dissolve,  add  basic  acetate  of  lead  and 
sodium  sulphate,  and  fill  up  to  100  c.c.  Filter.  Of  the 
filtrate  remove  50  c.c.  with  a  pipette,  place  in  a  100  c.c. 
flask,  add  25  c.c.  of  water,  and  5  c.c.  of  hydrochloric  acid 
containing  38  per  cent  HC1,  and  proceed  as  directed  above. 
The  result  is  calculated  by  means  of  the  formula : 

IQOff 

z  142.66-  \t 

R  =  sucrose ;  S  —  sum  of  the  two  polarizations  before 
and  after  inversion,  the  minus  sign  being  neglected ;  t  = 
temperature  in  degrees  Centigrade  at  which  the  polariza- 
tion after  inversion  is  observed. 

Example. — Polarization  of  normal  weight  before  in- 
version, 87.5 ; 

Polarization  of  half-normal  weight  after 
inversion,  -  14.3  at  20°  C. 


-  14.3  x  2 

87.5 
28.6 

100  X  116.1 

-28.6 

142.66  --  10 
11610- 

/.*                              —  ••  o  ^7  pr 

116.1 

'132.66       ';•? 

*  Thermometers  constructed  expressly  for  this  purpose,  and  on  which  the 
degrees  are  divided  into  tenths,  are  made  by  C.  Haack  in  *Tena,  Germany. 


46  SUGAR  ANALYSIS. 

It  is  best  to  carry  out  the  determination  at  20°  C.  if 
possible.  If,  however,  the  determination  is  made  at  any 
other  temperature  from  10°  C.  to  30°  C.,  Table  X  gives  a 
series  of  factors  by  which  it  is  necessary  to  multiply 
the  difference  of  the  indications,  before  and  after  inver- 
sion. Of  course  the  factor  corresponding  to  the  temper- 
ature at  which  the  reading  of  the  inverted  solution  was 
made,  must  be  used. 

Example.  —  Direct  polarization,  86.0  ; 

Polarization  after  inversion,  —  25.0,  at  a 

temperature  of  22°  C. 
86.0  +  25.0  =  111.0. 

Referring  to  Table  X,  opposite  to  22°  C.  there  will  be 
found  the  factor  0.7595.  Multiplying  111  X  .7595  =  84.3; 
this  is  the  desired  result. 

If  any  other  weight  than  13.024  grammes  is  used  for 

the  determination,  the  formula  JS  —        -77  --  r  does  not 


give  quite  correct  results,  because  the  specific  rotatory 
power  of  an  invert-sugar  solution  varies  also  with  the  de- 
gree of  concentration  of  the  solution. 

Sucrose  in  the  Presence  of  Raffinose.*  —  Prepare 
26.048  grins,  of  the  sample  for  polarization,  as  directed  p. 
33,  and  polarize.  Of  the  polarized  solution  (from  which 
all  lead  should  first  have  been  removed)  take  50  c.c. 
Place  in  a  100  c.c.  flask  ;  add  5  c.c.  concentrated  hydro- 
chloric acid  (38.8  per  cent  HC1)  and  about  20  c.c.  of  dis- 
tilled water.  Heat  on  a  water-bath  up  to  between  67° 

*  Method  prescribed  by  the  German  Government  to  regulate  the  duty 
on  sugar,  July  9,  1887.  Several  methods  and  numerous  modifications 
have  been  proposed  to  effect  the  determination  of  raffinose.  For  the  bene- 
fit of  those  desiring  more  information  on  the  subject,  a  list  of  references 
is  given  on  the  opposite  page. 


SUGAR  ANALYSIS. 


47 


and  68°  C.  This  should  take  about  five  minutes.  When 
this  temperature  has  been  reached,  it  should  be  maintained 
for  five  minutes  more.  The  solution  is  then  quickly  cooled 
to  20°  C.,  made  up  to  the  100  c.c.  mark,  and  polarized  at 
exactly  20°  C.  in  a  tube  provided  with  a  very  sensitive 
and  accurate  thermometer.  This  tube  should  be  enclosed 
in  another  tube  or  should  be  placed  in  a  trough  which 
is  filled  with  water,  so  that  the  temperature  of  20°  C. 
may  obtain  throughout  the  observation. 


Author. 

Publication. 

Year. 

Volume. 

Page. 

Pellet  and  Biard. 

Journal  des  fabr.  de  sucre. 

1885 

Von  Lippmann. 

Deutsche  Zuckerindustrie. 

1885 

X. 

310 

Tollens. 

Zeitschrift    d.   V.    f. 

Ruben- 

1886 

XXXVI. 

236 

zucker-Ind. 

Scheibler. 

Neue    Zeitschrift    f. 

Ruben- 

1886 

XVII. 

233 

zuclcer-Ind. 

Creydt. 

Zeitschrift    d.    V.     f. 

Riiben- 

1887 

XXXVII. 

153 

• 

zucker-Ind. 

Creydt. 

Zeitschrift    d.    V.    f. 

Ruben- 

1888 

XXXVIII. 

979 

zucker-Ind. 

Directions  of  the  Ger- 

Neue   Zeitschrift     f. 

Riiben- 

1888 

XXI. 

132 

man  Government. 

zucker-Ind. 

Gunning. 

Neue     Zeitschrift    f. 

Rtlben- 

1888 

XXI. 

335 

zucker-Ind. 

Lotman. 

Chemiker  Zeitung. 

1888 

XII. 

391 

Breyer. 

«   .         it 

1889 

XIII. 

559 

Schulz. 

Zeitschrift   d.    V.    f. 

Riiben- 

1889 

XXXIX. 

673 

zucker-Ind. 

Wortman. 

Zeitschrift    d.    V.    f. 

Riiben- 

1889 

XXXIX. 

767 

zucker-Ind. 

Lindet. 

The  Sugar  Cane. 

1889 

XXI. 

542 

Herzfeld. 

Zeitschrift   d.    V.    f. 

Riiben- 

1890 

XL. 

165 

zucker-Ind. 

Courtonne. 

Journal  des  fabr.  de  sucre. 

1890 

XXXI. 

48  SUGAR  ANALYSIS. 

The    sucrose    and    raffinose   are    calculated  by  the 
formulae  :* 


o      (0.5188XP)-/. 

A   QA  K  J 


0.845 


L85> 

S  =  sucrose  ; 
H  =  raffinose  ; 

P  =  polarization   of  normal  weight   (26.048  grins.) 
before  inversion  ; 

1=  polarization    of   normal  weight  (26.048  grnis.) 

after  inversion. 

Example.  —  Polarization  before  inversion,   93.8 
Polarization  after  inversion,—  12.7 

93.8  x  0.5188  =  +  48.66344    . 
-  12.7  x  2  -  25.40000 

+  74.06344 

74.06344  -f-  0.845  =  87.6.     S  =  87.6  per  cent. 

93.8 
-  87.6 

_6.2  -r-  1.85  =  3.35.       R  =  3.35  per  cent. 

If  the  observation  of  the  inverted  raffinose  solution 
has  not  been  made  at  20°  C.  a  correction  of  0.0038°  for 
each  degree  Centigrade  above  or  below  20°  C.  must  be 

*  Tollens  and  Herzfeld  prefer  to  calculate  these  values  by  the  formulee: 
(0.6124  xP)-/  P-S 

~~          - 


SUGAR  ANALYSIS.  49 

introduced.     This  correction  is  effected  by  the  formula  :* 

Polarization    j       (    Polarization    | 
after  inversion  >•  =  K  after  inversion  >  +  0.0038  $(20—  t\ 
at  20°  C.      j       (        at  t°  C.         ) 

in  which  $  represents  the  sum  of  the  polarizations  before 
and  after  inversion. 

Example. — Suppose  a  solution  of  sucrose  and  raflinose 

polarized : 

before  inversion,  105°.0 ; 
After  inversion,  —  22°.0  at  a  temperature 

of  18°.2  C. 

Then  the  polarization  after  inversion  at  20°  C.  will 
be  equal  to  : 

-22.0 +  0.0038(105.0 +22.0)  (20.-  18.2) 
-  22.0  +  0.0038(+  127.0)(+  1.8) 
-22.0  +  0.86868 

-  21.13. 

Sucrose  in  Presence  of  Dextrose  (Glucose).  Qualita- 
tive Tests. — A  number  of  tests  have  been  proposed 
for  the  qualitative  examination  of  a  sugar  for  dex- 
trose. Among  these  the  following  are  possibly  the 
most  serviceable  :  f  Thoroughly  dry  the  sample  to  be 
examined.  Prepare  a  solution  of  methylic  alcohol  satu- 
rated with  dextrose.J  Pour  some  of  this  solution  on  the 
dried  sample,  and  stir  for  about  two  minutes.  Allow  the 
residue  to  settle,  and  pour  off  the  clear  solution.  Repeat 
this  treatment.  If  any  dextrose  is  present,  some  chalky- 

*  Zeitschrift  des  Vereines  fiir  Riibenzucker-Industrie,  vol  xl.  p.  201. 

t  Casamajor,  Journal  of  the  American  Chemical  Society,  vol.  ii.  p.  428, 
and  vol.  iii.  p.  87. 

t  100  c.c.  methylic  alcohol,  showing  50°  by  Gay-Lassac?s  alcoholometer, 
dissolve  57  grammes  of  dry  glucose.  The  specific  gravity  of  the  solution 
is  1.25. 


50  SUGAR  ANALYSIS. 

white  particles  and  a  fine  deposit  will  remain,  for  dextrose 
is  practically  insoluble  in  the  solution  employed,  while 
the  sucrose  will  go  into  solution. 

The  test  is  best  made  in  a  beaker  with  a  flat  bottom 
or  on  a  pane  of  glass. 

If  a  syrup  is  to  be  examined  for  the  presence  of  dex- 
trose, provided  the  dextrose  has  been  added  in  suffi- 
ciently large  quantity,  and  the  syrup  has  the  usual  den- 
sity of  about  40°  Baume,  the  following  test  may  be 
applied:  The  direct  polarization  of  the  syrup  should 
show  a  percentage  of  sugar  not  higher  than  the  number 
of  Baume  degrees  which  indicate  the  density.  If,  *  for 
instance,  a  syrup  of  40°  Baume  should  show  a  direct 
polarization  of  55.0,  some  dextro-rotatory  substance,  most 
probably  dextrose,  must  have  been  added  to  this  syrup,  as 
an  unadulterated  product  of  this  description  would  be  a 
mixture  of  crystals  and  syrup,  and  could  not  be  a  clear 
syrup. 

The  polariscope  may  also  be  resorted  to  for  detecting 
the  presence  of  dextrose. 

The  manner  of  procedure  is  simple : 

The  solution  is  prepared  as  usual  for  the  polariscope ; 
then,  immediately  after  preparing  it,  a  reading  is  taken  ; 
the  solution  is  allowed  to  remain  in  the  tube  for  some 
time,  and  repeated  readings  are  taken  at  certain  inter- 
vals. If  dextrose  is  present,  the  successive  readings  will 
become  lower  and  lower,  for  dextrose  is  bi-rotatory. 
Readings  on  the  solution  are  continued  until  the  rotatory 
power  has  become  stationary ;  it  may  take  up  to  fifteen 
hours  before  this  is  attained. 

"When  this  point  has  been  reached,  treatment  with 
hydrochloric  acid  (attempted  inversion),  will  produce  no 


SUGAR  ANALYSIS.  51 

effect,  the  dextro-rotatory  power  of  the  dextrose  remain- 
ing unchanged. 

Quantitative  Methods. — The  quantitative  methods  for 
the  determination  of  dextrose  in  the  presence  of  sucrose 
are  based  either  on  optical  analysis,  on  gravimetric  analy- 
sis, or  on  a  combination  of  both. 

Among  the  methods  of  the  first  type,  that  of  hot 
polarization,  due  to  Drs.  Chandler  and  Ricketts,  is  prob- 
ably the  best.*  . 

This  method  depends  upon  the  following  well-known 
facts : 

1.  Dextrose,  under  the  conditions  of  analysis,  exerts  a 
constant  effect  upon  the  plane  of  polarized  light  at  all 
temperatures  under  100°  C. 

2.  Lcevulose.  The  action  of  laevulose  is  not  constant, 
the  amount  of  rotation  to  the  left  being  diminished  as 
the  temperature  is  increased.f 

3.  Invert-sugar,  being  a  mixture  of  one  half  dextrose 
and  one  half  Isevulose,  does  not  affect  the  plane  of  polar- 
ized light  at  a  certain  temperature,  somewhere  near  90* 
C.J  (for  it  can  easily  be  seen  that  the  constant  dextro- 
rotatory power  of  dextrose  must  be  neutralized  by  the 
varying  Isevo-rotatory  power  of  laevulose  at  some  such 
temperature.     The  exact  temperature  is  determined  by 
experiment). 

4.  Cane-sugar,  when  acted  on  by  dilute  acids,  is  con- 
verted into  invert-sugar,  while  dextrose  remains  practi- 
cally unaltered. 

*  Abstracted  from  a  report  made  by  A.  L.  Colby  to  the  Chairman  of 
the  Sanitary  Committee  in  the  Second  Annual  Report  of  the  State  Board 
of  Health  of  New  York,  1882. 

t  Watts'  Dictionary  of  Chemistry,  vol.  v.  p.  464. 

t  Ibid.  p.  465. 


52  SUGAR  ANALYSIS. 

Hence,  if  a  "mixed  sugar"  is  heated  with  dilute 
acids,  the  cane-sugar  present  is  converted  into  invert- 
sugar,  which,  with  that  originally  present  (due  to  the 
process  of  manufacture),  is  optically  inactive  at  a  certain 
temperature  (near  90°  C.) ;  while  the  artificial  dextrose, 
preserving  its  specific  rotatory  effect,  will  at  this  temper- 
ature show  a  deviation  to  the  right  in  proportion  to  the 
amount  present. 

It  is  only  necessary,  therefore,  to  secure  some  means 
of  heating  the  observation-tube  of  the  ordinary  polari- 
scope,  so  that  readings  may  be  taken  at  any  temperature 
under  100°  C.  The  middle  portion  of  a  Soleil-Ventzke 
saccharimeter,  ordinarily  intended  for  the  observation- 
tube  alone,  is  so  modified  as  to  admit  of  the  interposition 
of  a  metallic  water- bath,  provided  at  the  ends  with  metal 
caps,  which  contain  circular  pieces  of  clear  plate-glass. 
The  tube  for  holding  the  sugar  solution  to  be  polarized, 
is  made  of  platinum,  and  provided  with  a  tubule  for 
the  insertion  of  a  thermometer  into  the  sugar  solution. 
The  metallic  caps  at  the  end  of  the  tube  rest  on  project- 
ing shelves  inside  the  water-bath,  thns  bringing  the  tube 
into  the  centre  of  the  bath,  where  it  is  completely  sur- 
rounded by  water.  The  cover  of  the  wrater-bath  is 
arranged  for  the  insertion  of  a  thermometer,  so  that  the 
temperatures  of  the  water-bath  and  of  the  sugar  solution 
may  both  be  ascertained.  The  water-bath  is  heated  from 
below  by  two  to  four  small  spirit-lamps  or  gas-burners. 
The  first  step  in  using  the  instrument  is  to  determine,  by 
experiment,  the  exact  temperature  of  the  sugar  solution, 
at  which  invert-sugar  is  optically  inactive  on  polarized 
light.  This  will  vary  slightly  with  different  instruments. 
For  the  particular  instrument  and  thermometer  used  in 


SUGAR  ANALYSIS.  53 

the  investigations  referred  to,  86°  C.  was  found,  by  re- 
peated experiment,  to  be  the  temperature  of  the  pure  in- 
verted sugar  solution  at  which  the  reading  was  zero  on 
the  sugar  scale. 

The  next  step  taken  was  the  determination  of  the 
value  of  a  degree  of  the  scale  in  terms  of  the  glucose 
known  to  be  the  variety  used  to  adulterate  cane-sugar.  It 
was  found  that  the  rotation  to  the  right  at  86°  C.  was  41  °, 
when  using  a  solution  containing  in  100  c.c.  fifteen  grammes 
of  a  sample  containing  85.476  per  cent  chemically  pure 
glucose.  Hence  as  fifteen  grammes  was  the  amount  taken, 
15  x  ^ffp-  -T-  41  X  100  =  31.2717  grammes,  which  repre- 
sents the  amount  of  chemically  pure  glucose  necessary  to 
read  one  hundred  divisions  on  the  sugar  scale  of  the  in- 
strument used;  or,  each  division  —  0.312717  grammes  chem- 
ically pure  glucose.  (A  duplicate  determination  made,  by 
using  26.048  grammes,  gave  as  a  factor  0.312488.) 

The  success  of  the  process  depends  greatly  upon  the 
-care  exercised  in  preparing  the  sugar  solution  for  the 
polariscope.  The  inversion  and  subsequent  clarification 
were  accomplished  as  follows  : 

26.048  grammes  of  the  sugar  to  be  examined  wrere  com- 
pletely dissolved  in  about  75  c.c.  of  cold  water,  and  were 
treated  with  3  c.c.  of  dilute  sulphuric  acid  (1  to  5  by 
volume)  on  a  water-bath  at  a  temperature  of  about  70° 
C.  for  thirty  minutes.  The  solution  thus  inverted  was 
then  rapidly  cooled,  nearly  neutralized  with  sodium  car- 
bonate solution  (saturated),  transferred  to  a  100  c.c.  flask, 
and  the  gummy  matters,  etc.,  precipitated  with  5  c.c.  of  a 
solution  of  basic  lead  acetate.*  The  flask  was  then  filled 

*  Prepared  by  boiling  for  thirty  minutes  440  grammes  neutral  lead  ace- 
tate with  264  grammes  litharge,  in  one  and  a  half  litres  of  water ;  dilut- 
ing when  cool  to  two  litres,  and  siphoning  off  the  clear  liquid. 


54  SUGAR  ANALYSIS. 

to  the  mark,  the  solution  transferred  to  a  small  beaker, 
mixed  with  enough  bone-black  to  clarify  completely,  and 
then  thrown  on  a  fluted  niter.  The  amount  of  bone- 
black  necessary  to  effect  decolorization  depends  on  the 
grade  of  the  sugar  and  on  the  color  of  the  solution.  It 
was  not  found  necessary  to  use,  even  with  sugars  of  the 
lowest-grade,  more  than  five  grammes.* 

The  clarified  inverted  sugar  solution  was  then  placed 
in  the  platinum  polarization- tube,  the  water-bath  was  filled 
with  cold  water,  the  thermometers  were  adjusted,  and 
the  temperature  gradually  raised  to  86°  C.  This  part 
of  the  operation  should  take  about  thirty  minutes.  If 
the  sample  is  unadulterated,  the  polariscope  reading 
would  be  zero  at  86°  C.,  while  if  starch-sugar  is  present 
the  amount  of  deviation  to  the  right,  in  degrees  and 
fractions,  multiplied  by  the  proper  factor  and  divided  by 
the  amount  taken,  would  give  the  per  cent  age  of  chem- 
ically pure  glucose  added  as  an  adulterant. 

Gravimetric  Method. — The  following  method  is  based 
on  gravimetric  determinations,  and  is  independent  of  all 
optical  data.  This  will  be  recognized  as  an  advantage 
when  the  great  influence  is  remembered  that  temperature- 
fluctuations  exert  on  the  rotatory  power  of  invert-sugar. 

Unfortunately,  however,  the  destruction  of  the  Isevu- 
lose  by  hydrochloric  acid  (Sieben's  process),  on  which  this, 
whole  scheme  of  analysis  is  based,  is  not  always  accom- 
plished with  the  same  certainty,  f  and  the  results  obtained 
by  this  method  must  therefore  be  received  with  some 
caution  and  reserve. 

*  The  bone-black  used  was  pulverized  to  pass  through  an  80-mesh  sieve,, 
dried  at  110°  C.  for  three  hours,  and  kept  in  a  well-closed  bottle. 
t  The  Author :  School  of  Mines  Quarterly,  1890,  yol.  xi. 


SUGAR  ANALYSIS.  55 

The  determinations  to  be  made  are : 

1.  Total  sucrose.     See  p.  42. 

2.  Total  reducing  sugars.     See  p.  69. 

3.  Dextrose  after  destruction  of  the  laevulose  by  Sie- 
ben's  treatment.     See  p.  59. 

Determination  No.  1  embraces : 

a.  Invert-sugar  formed  from  the  sucrose  by  inversion. 

b.  Invert-sugar  existing  as  such. 

c.  Bodenbender's  substance  (regarded  as  invert-sugar). 

d.  Free  dextrose  (if  present). 
Determination  No.  2  embraces : 

a.  Invert-sugar. 

b.  Bodenbender's  substance  (regarded  as  invert-sugar). 

c.  Free  dextrose  (if  present). 
Determination  No.  3  embraces  : 

a.  Dextrose  from  the  inverted  sucrose. 

b.  Dextrose  from  invert-sugar. 

c.  Dextrose  from  Bodenbender's  substance  (regarded 
as  invert-sugar). 

d.  Free  dextrose  (if  present). 

No.  1  minus  No.  2  gives  the  copper  reduced  by  the 
(inverted)  sucrose.  One  half  of  this  amount  represents 
the  dextrose  from  this  source,  i.e.,  from  the  sucrose  which 
was  turned  into  invert-sugar. 

Subtracting  this  from  No.  3  leaves  the  copper  due  to 
the  dextrose  of  the  invert-sugar  +  the  dextrose  of  Boden- 
bender's substance  (regarded  as  in  vert- sugar)  +  free  dex- 
trose, it"  present.  Call  this  amount  x. 

If  there  is  no  free  dextrose  present,  but  only  invert- 
sugar  and  Bodenbender's  substance  (regarded  as  invert- 
sugar),  then  2  X  x  must  be  equal  to  the  amount  of  cop- 
per found  in  No.  2. 


56  SUGAR  ANALYSIS. 

If  there  is  no  in  vert- sugar,  but  only  sucrose  and  dex- 
trose, then  x  will  be  equal  to  No.  2. 

If  there  is  free  dextrose  present  besides  the  invert- 
sugar,  then  2  X  os  will  be  greater  than  No.  2,  and  the 
amount  of  copper  representing  the  free  dextrose  will  be 
found,  as  shown  by  example  No.  3. 

Example  1. — Present:  sucrose  and  invert-sugar,  but  no 
free  dextrose. 

Det.  No.  1  yields  0.420  Cu 

Det.  No.  2      "  0.040  Cu 

Det.  No.  3      "  0.212  Cu 

No.  1,  0.420 
minus  No.  2,  0.040 

0.380  -f-  2  =  0.190  Cu  due  to  dex- 
trose from  the  inverted  sucrose. 
Det.  No.  3,  0.212 
less       0.190 


0.022 
This  corresponds  to  the  x  above. 

0.022  x  2  =  0.044 
Det.  No.  2  =  0.040 

These  two  values  agree  within  0.004,  and  as  the 
limit  of  difference  should  be  placed  at  5  milligrammes  of 
copper,  it  must  be  inferred  that  this  solution  contained 
no  free  dextrose. 

Another  way  of  calculating  is  as  follows : 

Det.  No.  3,  0.212  Cu 

Det.  No.  1  =  0.420 
less  Det.  No.  2  =  0.040 

0.380  -h  2  =  0.190  Cu 
0.022  Cu 


SUGAR  ANALYSIS.  57 

This  is  the  copper  due  to  the  dextrose  from  the  invert- 
sugar,  from  Bodenbender's  substance  (regarded  as  invert- 
sugar)  and  from  free  dextrose,  if  any  is  present. 

This  amount  0.022  must  be  equal  to  one  half  of  No. 
2,  if  no  free  dextrose  is  present. 

No.  2  =  0.040  -7-2=  0.020 ;  hence  there  is  a  differ- 
ence of  only  0.002,  and  therefore  there  is  no  free  dextrose. 
Example  2. — Present :  sucrose  and  dextrose,,  but  no 
invert-sugar. 

Det.  No.  1  yields  0.474  Cu 

Det.  No.  2  "    "  0.286  Cu 

Det.  No.  3       "  0.382  Cu 

Det.  No.  1  =  0.474 

less  No.  2  =  0.286 

0.188  4-  2  =  0.094  Cu 
due  to  the  dextrose  of  the  inverted  sucrose. 
Det.  No.  3  =  0.382 
less  0.094 


0.288 

This  value  is  not  equal  to  one  half  of  No.  2,  but  equal 
to  the  whole  of  the  copper  found  in  No.  2  (in  fact  it 
shows  2  milligrammes  of  Cu  more) ;  hence  this  solution 
contained  no  invert-sugar,  but  only  sucrose  and  dextrose. 
Example  3. — Present :  sucrose,  dextrose,  and  invert- 
sugar. 

Det.  No.  1,  0.500  Cu 

Det.  No.  2,  0.300  Cu 

Det.  No.  3,  0.275  Cu 

Det.  No.  1,  0.500 

less   No.  2,  0.300 

0.200 


58  SUGAR  ANALYSIS. 

.200  -r-  2  =  .100  copper  due  to  dextrose  from  the  in- 
verted sucrose. 

No.  3,  0.275 

less  0.100 

0.175 


.175  X  2  =  0.350 

No.  2  is  0.300;  hence,  as  this  value  0.350  is  greater 
than  No.  2,  yet  not  twice  as  great,  there  must  be  present 
invert-sugar  and  free  dextrose.  To  calculate  the  amounts 
respectively  of  the  invert-sugar  and  of  the  dextrose,  pro- 
ceed as  follows : 
No.  2,  0.300  is  Cu  reduced  by  the  invert-sugar,  Bodenben- 

der's  substance  and  dextrose ; 
0.175  is  Cu  reduced  by  one  half  of  the  invert-sugar 

and  of  Bodenbender's  substance,  and  by  the 

whole  of  the  dextrose ; 

0.125  X  2  =  0.250  invert-sugar  and  Bodenbender's 

substance ; 

and  0.300  minus  0.250  =  0.050  is  the  Cu  reduced  by  the 
dextrose. 

.The  0.250  Cu  reduced  by  the  invert-sugar  +  Boden- 
beuder's  substance  (regarded  as  invert-sugar)  is  equal  to 
0.1347  invert-sugar. 

The  0.050  Cu  reduced  by  the  dextrose  is  equal  to 
0.0259  dextrose.  (Table  XV). 

The  0.200  Cu  reduced  by  the  invert-sugar  produced 
from  the  sucrose  by  inversion,  corresponds  to  0.1015  su- 
crose ;  hence  the  sample  contains : 


SUGAR  ANALYSIS.  59 

Sucrose,  milligrammes, 101.5 

Invert-sugar  (inclusive  of  Bodenbender's 

substance),  milligrammes,     .     .     .     .     134.7 

Dextrose,  milligrammes, 25.9 

Knowing  the  amount  of  dry  substance  on  which  the 
tests  were  performed,  the  calculation  to  percentage  can 
be  readily  effected. 

Sieben's  Process  for  Destruction  of  Lsevulose. — Take 
100  c.c.  of  a  solution  made  to  contain  2.5  grammes  on  the 
dry  substance  of  invert-sugar,  or  of  invert-sugar  and  laevu- 
lose,  place  in  a  flask,  add  60  c.c.  of  a  hydrochloric-acid 
solution  which  is  six  times  the  strength  of  a  normal  solu- 

o 

tion,  and  heat  the  flask  for  three  hours  while  it  is  sus- 
pended in  boiling  water.  After  this  has  been  done,  cool 
immediately,  neutralize  with  a  sodium-hydrate  solution 
which  is  six  times  the  strength  of  a  normal  solution, 
make  up  to  a  volume  of  250  c.c.,  and  filter.  Of  the  filtrate 
use  25  c.c.  for  the  determination  of  the  dextrose ;  this 
is  obtained  as  follows : 

Take  30  c.c.  copper-sulphate  solution ;  * 
30  cc.  Rochelle-salt  solution ;  f 
60  c.c.  water. 

Heat  to  boiling.  Add  the  25  c.c.  dextrose  solution, 
prepared  as  above,  and  keep  boiling  for  two  minutes. 
Then  proceed  as  with  a  gravimetric  determination  of 
invert-sugar.  (See  p.  69).  Table  XV  shows  the  amount 
of  dextrose  corresponding  to  the  weight  of  copper  found. 

*  Prepared  by  dissolving  69.278  grammes  C.  P.  sulphate  of  copper  in  dis- 
tilled water,  and  making  the  solution  up  to  1  litre. 

f  Prepared  by  dissolving  173  grammes  Rochelle  salt,  cryst.  and  125 
grammes  potassium  hydrate  in  distilled  water,  and  making  the  volume  up  to 
500  c.c. 


60  SUGAR  ANALYSIS. 

Determination  of  Sucrose,  Dextrose,  and  Lsevulose. 

— Several  methods  have  been  suggested  for  the  deter- 
mination of  sucrose,  dextrose,  and  Isevulose  in  the  pres- 
ence of  each  other. 

Some  of  these  are  combinations  of  optical  and  gravi- 
metric methods ;  as,  for  instance,  those  given  by  Tucker,  * 
Apjohn,f  and  Dupre.  J  The  first  of  these  mentioned  is 
directed  to  the  determination  of  dextrose  and  laevulose, 
while  the  others  refer  also  to  the  determination  of 
sucrose. 

Winter  §  has  published  an  outline  of  the  separation 
and  determination  of  dextrose  and  Isevulose  in  the  pres- 
ence of  sucrose;  his  method  is  based  on  the  action  of 
ammoniacal  acetate  of  lead.  This  reagent  is  prepared, 
immediately  before  use,  by  adding  ammonic  hydrate  to 
basic  acetate  of  lead  solution,  until  the  turbidity  formed 
just  continues  to  disappear. 

To  the  solution  to  be  examined,  add  ammoniacal 
acetate  of  lead  until  no  further  precipitate  is  formed. 
Then  filter.  The  precipitate  must  be  digested  with  large 
quantities  of  water,  and  the  washings  must  be  added  to 
the  filtrate.  This  filtrate  contains  the  sucrose. 

The  precipitate  consists  of  the  lead  salts  of  dextrose 
and  Isevulose.  It  is  suspended  in  water,  carbonic-acid 
gas  is  passed  in,  and  the  solution  is  then  filtered. 

The  filtrate  contains  the  dextrose.  This  is  determined 
by  the  polariscope  and  by  its  action  on  alkaline  copper 
solution. 


*  Tucker:  Manual  of  Sugar  Analysis,  2d  Ed.,  p.  208. 

f  Chemical  News,  vol.  xxi.  p.  86  ;  Amer.  Reprint,  p.  230. 

j  Loc.  cit.,  p.  97  ;  Amer.  Reprint,  p.  239, 

§  Zeitschrift  des  Vereiues  fur  Riibeiizucker-Industrie,  1888,  p.  782. 


SUGAR  ANALYSIS.  61 

The  precipitate  consists  of  the  carbonate  and  the  laevu- 
losate  of  lead.  This  is  suspended  in  water,  and  sulphu- 
retted hydrogen  gas  is  passed  in.  The  sulphide  of  lead 
is  removed  by  filtration.  The  filtrate  is  concentrated  by 
evaporation,  and  the  Isevulose  is  determined  by  the  polari- 
scope  and  by  its  action  on  alkaline  copper  solution. 

Gravimetric  Method. — The  gravimetric  method  de- 
scribed on  page  54  can  also  be  adapted  to  the  deter- 
mination of  sucrose,  invert-sugar  and  dextrose,  or  laevu- 
lose.  The  determinations  to  be  made  are  the  same  as 
those  there  directed,  namely,  total  sucrose,  total  reducing 
sugars,  and  total  dextrose  after  destruction  of  the  laevu- 
lose  by  Sieben's  treatment. 

The  same  reserve,  however,  as  there  noted,  must  be 
exercised  with  reference  to  accepting  the  results  ob- 
tained. Any  method  by  which  the  destruction  of  the 
laevulose  could  be  effected  completely  and  under  all  cir- 
cumstances, and  leave  the  dextrose  unattacked,  would 
make  this  method  a  most  valuable  one. 

The  method  of  calculating  the  results  is  analogous  to 
the  one  before  given,  and  consists  of  two  steps : 

Step  I.  is  always  the  same,  and  merely  establishes 
whether  the  dextrose  and  the  Isevulose  are  present  in  the 
proportion  of  1  to  1,  or  whether  either  is  in  excess. 

Step  II.  determines  the  amount  of  this  excess,  be  it 
of  dextrose  or  of  Igevulose. 

Values  determined : 
No.  1.  Copper  reduced  by  total  sucrose  +  total  reducing 


sugars. 


No.  2.  "   total  reducing  sugars. 

No.  3.         "  "          "   dextrose  (after  Sieben's  treat- 

ment). 


62  SUGAR  ANALYSIS. 

CALCULATION. 

Step  I- 

No.  1  =  Cu  reduced  by  inverted  sucrose  and  total 

reducing  sugars. 
Less  No.  2  =  Cu  reduced  by  total  reducing  sugars. 

Difference  =  Cu  reduced  by  inverted  sucrose.     Report 

the  corresponding  value  as  sucrose. 
This   difference  -r-  2  =  Cu  reduced  by   the 
dextrose  of   the  inverted  sucrose.     Call 
this  value  x. 
No.  3  —  Cu  reduced  by  the  total  dextrose  (after  Sie- 

ben's  treatment). 

Less  x  =  Cu  reduced  by  the  dextrose  of  the  inverted 
sucrose. 


Difference  =  Cu  reduced  by  the  dextrose  of  the  total  re- 
ducing sugars.    Call  this  value  y.     Then, 
y  X  2  =  2?/  Cu  reduced  by  invert-sugar  +  free  dex- 
trose, if  any  is  present. 
Compare  this  value,  2y,  with  No.  2 : 
If  2y  =  No.  2,  invert-sugar  only  is  present.     If  so, 

report  as  invert-sugar. 
If  2y  >  No.  2,  free  dextrose  is  present. 
If  2y  <  T$£.  2,  free  laevnlose  is  present. 

Step  II. 

When  2y  >  JV0.  2,  free  dextrose  is  present. 
No.  2  =  Cu  reduced  by  the  total  reducing  sugars. 
Less  y  —  Cu  reduced  by  the  dextrose  from  the  total 
reducing  sugars. 


SUGAR  ANALYSIS.  63 

Difference  =  Cu  reduced  by  the   laevulose  of  the   total 

reducing  sugars.     Call  this  value  p. 
p  x  2  =  2p  Cu  reduced  by  invert-sugar.     Report  as 

invert-sugar. 

No.  2  =  Cu  reduced  by  the  total  reducing  sugars, 
less  2p  =  Cu  reduced  by  invert-sugar. 

Difference  =  Cu  reduced  by  the  free  dextrose. 

Step  II. 

When  2y  <  No.  2,  free  Icevulose  is  present. 
No.  2  =  Cu  reduced  by  the  total  reducing  sugars. 
Less  %y  =  Cu  reduced  by  the  invert-sugar.     Report  as 
invert-sugar. 


Difference  =  Cu  reduced  by  the  free  laevulose. 

In  these  calculations  no  attention  has  been  paid  to 
the  fact  that  the  reducing-power  of  invert-sugar,  dextrose, 
and  laevulose  for  copper  solutions  is  not  identical. 

The  reducing  power  of  dextrose  being  considered  as 
100,  that  of  invert-sugar  is  96,  and  of  laevulose  94. 


CHAPTER  V. 

INVERT-SUGAR. 

Qualitative  Examination  for  Invert-Sugar. — TEST 
WITH  METHYL-BLUE. — Dissolve  1  gramme  of  methyl-blue 
in  1  litre  of  water,  and  keep  for  use. 

To  execute  this  qualitative  test  for  the  presence  of 
invert-sugar,  dissolve  20  grammes  of  the  sugar  in  water, 
add  basic  acetate  of  lead  solution,  make  up  to  100  cubic 
centimetres,  and  filter.  Make  the  filtrate  slightly  alkaline 
with  a  10  per  cent  solution  of  sodium  carbonate,  and  fil- 
ter again.  Of  this  filtrate  take  50  cubic  centimetres, 
representing  about  10  grammes  of  the  sugar  tested, place  in 
a  porcelain  casserole,  and  add  2  drops  of  the  methyl-blue 
solution.  Then  place  the  casserole  over  a  naked  flame, 
and  note  accurately  when  the  solution  begins  to  boil. 

If  the  solution  is  decolorized  by  boiling,  inside  of  one 
half -minute,  there  is  sufficient  invert-sugar  present  to 
permit  of  a  quantitative  determination.  If  it  requires 
from  one-half  to  three  minutes  boiling  to  effect  disap- 
pearance of  the  blue  color,  traces  of  invert-sugar  are  to 
be  reported;  and  if  decolonization  does  not  take  place 
within  three  minutes,  "  no  invert-sugar"  is  recorded. 

If  the  normal  weight  has  been  dissolved  up  to  100 
c.c.,  20  c.c.  of  the  solution,  clarified  by  basic  acetate  of 
lead,  are  made  up  to  50  c.c.  The  lead  is  removed  by  add- 
ing five  drops  at  a  time  of  the  sodium-carbonate  solution, 

64 


SUGAR  ANALYSIS.  65 

and  the  a^Bion  of  this  reagent,  in  the  same  quantity,  is 
continued^mtil  no  more  precipitation  can  be  detected. 

To  25  c.c.  of  the  filtrate  one  drop  of  the  methyl-blue 
solution  is  added;  about  10  c.c.  of  this  solution  are  kept 
actively  boiling  over  a  naked  flame  for  one  minute. 

If,  after  thus  boiling  for  one  minute,  the  solution  is 
completely  decolorized,  it  must  have  contained  at  least 
0.01  per  cent  of  invert-sugar.  If  it  is  not  decolorized,  it 
contained  no  invert-sugar,  or  certainly  less  than  0.015 
per  cent.* 

Quantitative  Determination  of  Invert-Sugar.— Feh- 
ling's  solution  (Soxhlet's  formula)  : 
Sulphate  of  copper  cryst,,  34.639  grins,  in  500  c.c.  of  water. 
Rochelle  salts,    .     .     .     173.0      grms.  in  400  c.c.  of  water. 
Sodic  hydrate,   .     .     .       50.0      grms.  in  100  c.c.  of  water. 

Keep  the  sulphate  of  copper  solution  in  one  flask,  and 
the  Kochelle-salt-soda  solution  in  another.  Mix  the  two 
immediately  before  use.  It  will  be  found  very  conven- 
ient to  have  the  solutions  in  flasks  or  jars  provided  with 
a  siphon-arrangement,  and  to  have  the  delivery-tube  so 
graduated  that  the  required  amount  may  be  rapidly,  yet 
accurately  measured  out.  The  accompanying  figure  shows 
an  arrangement  answering  this  purpose. 


Fig.  5. 

Volumetric  Methods.  SOXHLET'S  METHOD. f — Take  25 
c.c.  of  the  sulphate  of  copper  solution  and  add  to  it  25 
c.c.  of  the  Rochelle-salt-soda  solution. 

*  Wohl.      Zeitschrift    des    Vereines    fur    Riibenzucker-Industrie,    1888, 
p.  352. 

f  Journal  fiir  Practische  Chemie,  New  Series,  1880,  vol.  xxi.  p.  227. 


66  SUGAR  ANALYSIS. 

Place  in  a  deep  porcelain  casserole,  heat  to  boiling, 
and  add  sugar  solution  until  the  fluid,  after  boiling  for 
two  minutes,  is  no  longer  blue. 

This  preliminary  test  indicates  approximately  (within 
about  10  per  cent)  the  amount  of  invert-sugar  present. 
Next  dilute  the  sugar  solution  till  it  contains  about  1 
per  cent  of  invert-sugar.  The  true  concentration  will  be 
0.9  to  1.1  per  cent,  which  slight  deviation  from  the  con- 
centration desired,  has  no  influence  on  the  result. 

Take  50  cc.  of  Fehling's  solution,  heat,  add  the  requi- 
site amount  of  sugar  solution,  boil  for  two  minutes,  and 
then  pour  the  whole  solution  through  a  large  corrugated 
filter-paper.  Test  the  filtrate  for  copper  by  acetic  acid 
and  potassium  ferrocyanide. 

If  copper  is  found  to  be  present,  repeat  the  test,  but 
take  a  greater  volume  of  the  sugar  solution.  If  the  fil- 
trate is  found  to  be  free  from  copper,  repeat  the  test, 
but  take  1  c.c.  less  of  the  sugar  solution. 

Continue  with  these  tests  until  of  two  sugar  solu- 
tions, differing  from  one  another  by  only  0.1  c.c.,  the  one 
shows  copper,  and  the  other  shows  no  copper  in  the  fil- 
trate. The  amount  of  sugar  solution  intermediate  be- 
tween these  two,  must  be  regarded  as  the  one  that  will 
just  decompose  50  c.c.  of  the  Fehling  solution. 

1.0  equivalent  of  invert-sugar  reduces  10.12  equiva- 
lents of  cupric  oxide  in  solutions  made  as  here  prescribed. 
If  the  solution  be  diluted  by  four  volumes  of  water,  1.0 
equivalent  of  invert-sugar  will  reduce  9.7  equivalents  of 
cupric  oxide. 

METHOD.*  —  Five,  ten,  or,  if  necessary,  more 


*  Annalen  der  Chemie  und  Pharmacie,  1849,  vol.  72,  p.  106. 


SUGAR  ANALYSIS.  67 

grammes  of  sugar  are  weighed  out,  dissolved  in  a  flask, 
and  the  solution  made  up  to  100  c.c.  The  weight  of 
sugar  used  varies,  of  course,  with  the  nature  of  the  sample 
examined,  that  is  to  say,  with  the  amount  of  invert-sugar 
it  contains.  It  is  advantageous  to  have  the  solution  of 
such  a  strength  that  20  c.c.  to  50  c.c.  will  completely  pre- 
cipitate the  copper  in  10  c.c.  of  the  solution  cited  above. 

The  Fehling  solution  is  measured  out  (using  5  c.c.  each 
of  the  copper  sulphate  and  the  Rochelle-salt-soda  solu- 
tion), placed  in  a  porcelain  dish,  and  quickly  brought  to 
the  boiling-point.  The  sugar  solution  is  then  run  in 
from  a  burette  (graduated  in  tenths  of  a  cubic  centime- 
tre) until  all  of  the  copper  in  the  solution  is  precipitated 
as  cuprous  oxide.  The  operator  is  warned  of  the  approach 
of  the  end  of  the  reaction  by  the  change  in  the  color  of 
his  solution.  The  blue  color  disappears  and  the  solution 
becomes  colorless,  or,  if  the  sugar  solution  is  colored, 
assumes  a  yellow  tinge. 

The  end-point,  however,  is  determined  by  filtering  a 
few  drops  of  the  solution  through  paper  or  linen  cloth 
into  a  very  dilute  solution  of  potassic  ferrocyanide  *  and 
acetic  acid,  f 

If  a  brownish-red  color  shows,  owing  to  the  forma- 
tion of  cupric  ferrocyanide,  two  tenths  c.c.  more  of  the 
sugar  solution  are  added  to  the  copper  liquor,  the  solu- 
tion is  again  boiled,  and  the  test  repeated.  This  is  con- 
tinued until  the  addition  of  a  few  drops  of  the  solution 
to  the  ferrocyanide  no  longer  produces  the  red  color. 

If  a  polarization  is  to  be  made  on  the  same  sample, 
19.21  cubic  centimetres  of  the  solution  for  polarization, 

*  20  grammes  dissolved  in  1  litre  of  water, 
t  A  10  per  cent  solution. 


68  SUGAR  ANALYSIS. 

prepared  by  dissolving  26.048  grammes  in  100  c.c.,  and 
from  which  the  lead  has  been  removed,  represents  ex- 
actly 5  grammes,  and  may  be  used  for  the  determination 
of  the  invert-sugar.  If  the  French  normal  weight  (16.19 
grammes)  has  been  used,  30.8  c.c.  are  required.  These 
amounts  can  be  measured  out  from  a  burette,  or  pipettes 
may  be  procured,  graduated  to  deliver  the  given  volumes 
of  solution. 

As  10  c.c.  of  the  copper  solution  are  assumed  to  cor- 
respond to  0.5  gramme  of  invert-sugar,  the  calculation  is 
an  easy  one.  If  5  grammes  of  sugar  have  been  dissolved 
up  to  100  c.c.,  the  reciprocal  of  the  number  of  cubic  cen- 
timetres required  of  this  solution  to  precipitate  all  of  the 
copper  in  10  c.c.  of  the  copper  liquor,  multiplied  by  100, 
is  the  direct  percentage  of  invert-sugar  sought.  (See 
Table  XII.) 

Example. — Dissolved  5  grammes  of  sugar  in  100  c.c. 
Of  this  solution  used  22  c.c.  to  precipitate  all  of  the  cop* 
per  in  the  Fehling  solution.  Referring  to  Table  XII, 
22  c.c.  will  be  found  to  correspond  to  4.54  per  cent  of 
invert-sugar;  hence  there  is  this  amount  of  invert-sugar 
present  in  the  sample. 

DEXTEOSE  SOLUTION  FOE  STAND  AEDIZING  THE  FEHLING 
SOLUTION. — Dissolve  4  grammes  C.  P.  anhydrous  dextrose, 
in  distilled  water,  and  make  up  to  1000  c.c.  1  c.c.  =  0.004 
dextrose. 

To  test  the  strength  of  the  copper  solution,  place  10 
c.c.  of  it  in  a  porcelain  dish  or  casserole,  with  from  30 
to  40  c.c.  of  water.  Boil,  and  run  in  the  dextrose  solution 
from  a  burette  until  all  the  copper*  is  precipitated. 

The  number  of  cubic  centimetres  of  the  dextrose 
solution  used,  multiplied  by  4,  represents  the  number  of 


SUGAR  ANALYSIS.  69 

milligrammes  of  dextrosg^M^uired  to  precipitate  the  cop- 
per in  10  c.c.  oftlie  Jfnlmg  solution. 

Gravimetric  Method.— MEISSL-HERZFELD.— Weigh  out 
26.048  grammes  pf  the  sample.  Place  into  a  100  c.c.  flask, 
clarify  with  basi^i  acetate  of  lead,  make  up  to  100  c.c., 
filter,  and  polarise.  Take  an  aliquot  part  of  the  filtrate, 
add  sodium  sulphate  to  remove  any  lead  present,  make  up 
to  a  definite  volume,  and  filter.  It  is  best  to  arrange  the 
dilution  so,  that  the  50  c.c.  of  this  filtrate,  which  are 
to  be  used  for  the  determination  of  the  invert-sugar,  will 
precipitate  between  200  and  300.  milligrammes  of  copper. 

To  50  c.c.  of  the  sugar  solution  prepared  as  above,  add 
50  c.c.  Fehling's  solution  (25  c.c.  copper  sulphate  and  25 
c.c.  of  Rochelle-salt-soda  solution).  Over  the  wire-gauze 
above  the  flame  lay  a  sheet  of  asbestos  provided  with  a 
circular  opening  of  about  6.5  cm.  diameter;  on  this  place 
the  flask,  and  arrange  the  burner  in  such  a  manner,  that 
about  four  minutes  are  consumed  in  heating  the  solution 
to  the  boiling-point.  From  the  time  that  the  solution 
starts  to  boil — the  ^jaoinent  when  bubbles  arise  not 
only  from  the  centre)  but  also  from  the  sides  of  the  ves- 
sel— continue  to  boil  for  exactly  two  minutes  with  a 
small  flame.  Then  remove  the  flask  from  the  flame  im- 
mediately, and  add  100  c.e.  of  cold  distilled  water,  from 
which  the  air  has  previously  been  removed  by  boiling,* 

Then  filter  through  an  asbestos  filter,  wash,  and  reduce 
to  metallic  copper. f 


*  The  water  is  added  to  prevent  subsequent  precipitation  of  cuprous 
oxide. 

t  This  last  step  is  sometimes  omitted,  the  cuprous  oxide  being  weighed 
after  washing  and  drying,  and  the  corresponding  amount  of  copper  cal- 
culated. 


70  SUGAR  ANALYSIS. 

This  operation  is  carried  out  in  the  following  manner: 
Clean  thoroughly  a  small  straight  calcium-chloride  tube, 
or  other  tube  of  similar  pattern.  Introduce  asbestos 
fibres*  so  as  to  fill  about  half  of  the  bulb.  Draw  air 
through  while  drying,  cool,  and  weigh.  Connect  with 
an  aspirator,  filter  the  precipitated  Cu2O,  wash  with  hot 
water,  and  then,  having  changed  the  receiving  flask,  wash 
twice  with  absolute  alcohol  and  twice  with  ether.  Hav- 
ing removed  the  greater  part  of  the  ether  by  an  air-cur- 
rent, connect  the  upper  part  of  the  filter  tube  by  means 
of  a  cork  and  glass  tubing  with  a  hydrogen  apparatus,, 
and,  while  the  hydrogen  gas  is  flowing  through,  cau- 
tiously heat  the  precipitate  with  a  small  flame  whose 
tip  is  about  5  cm.  below  the  bulb  containing  the  Cu2O. 
The  reduction  should  be  completed  in  from  two  to  three 
minutes. 

After  the  tube  has  been  cooled  in  the  current  of  hy- 
drogen, air  is  once  more  drawn  through  and  the  tube  is. 
then  weighed. 

After  an  analysis  is  completed,  the  asbestos  is  readily 
freed  from  the  adhering  copper  by  washing  with  dilute 
nitric  acid. 

The  use  of  the  electric  current  has  also  been  advo- 
cated for  reducing  the  precipitate  to  metallic  copper,  f 

The  cuprous  oxide  is  dissolved  with  20  c.c.  nitric 
acid  (sp.  gr.  1.2),  the  solution  is  placed  into  a  wreighed 
platinum  dish,  made  up  to  between  150  and  180  c.c.  with 


*  The  asbestos  must  first  be  prepared  by  washing  successively  with  a 
solution  of  caustic  soda  (not  too  concentrated),  boiling  water,  nitric  acid, 
and  again  with  boiling  water.  When  filled  into  the  glass  tube  the  asbestos, 
is  made  to  rest  on  a  perforated  platinum  cone. 

t  Formanek  Bohm.  Ztschr.  fur  Zuckerindustrie,  1890,  vol.  xiv.  p.  178. 


SUGAR  ANALYSIS.  71 

distilled  water,  and  the  copper  precipitated  by  the  elec- 
tric current. 

The  method  of  calculating  the  amount  of  invert- 
sugar,  corresponding  to  the  weight  of  copper  found,  can 
best  be  illustrated  by  an  example.  Suppose  that  of  the 
26.048  grammes  of  sugar  dissolved  in  100  c.c.,  25  c.c.  had 
been  removed,  clarified  with  sodium  sulphate,  made  up 
to  100  c.c.,  and  filtered:  50  c.c.  of  this  filtrate  would  cor- 
respond to  3.256  grammes  of  substance. 

Let  this  weight  be  designated  by  the  letter  p. 

The  approximate  amount  of  invert-sugar  may  be  as- 
sumed to  be  _  Cu 

2  ' 

The  approximate  percentage  of  invert-sugar  will  be 

_Cu      100 
2        ~p~' 

Representing  the  former  value  by  Z,  the  latter  by  y, 
we  have  ^  _  Cu 

Z  =  :T' 

and 

Cu      100 

y  =  -TT  x  — • 

2         p 

The  ratio  between  the  invert-sugar  and  the  sucrose  is 
determined  by  the  following  formulae,  designating  sucrose 
by  the  letter  R,  and  invert-sugar  by  I. 

j2  _  100-  X  Polarization 

Polarization  +  y 
1=  100  -  R. 

Example. — Polarization  of  26.048  grammes  =  86.4. 
p  —  3.256  grammes. 


72  SUGAR  ANALYSIS. 

Suppose  these  3.256  grammes  have  precipitated  on 
"boiling  with  Fehling's  solution  0.290  grammes  of  copper. 
Then, 


100  X  Pol.  8640  £, 

Pol.  +  y     =  86.4  +  4.45  " 
100  -     It    =  I, 
100  -95.1  =  4.9, 

4.9=    I, 

and  therefore  the  ratio  of  H  :  Us  expressed  by  95.1  :  4.9. 
In  order  to  find  the  factor  F  we  must  hunt  up  the 
correct  vertical  and  horizontal  columns  in  Table  XIII, 
The  value  Z  —  145  is  most  closely  approximated  by  the 
column  headed  150;  the  ratio  R  :  I—  95.1  :  4.9  is  most 
closely  approximated  by  the  horizontal  column  95  :  5. 
At  the  line  of  intersection  of  these  two  columns  there 
will  be  found  the  factor  51.2,  by  aid  of  which  the  final 
calculation  is  effected. 

4.     —  X  F—  ^—-,  X  51.2  =  4.56  p.  c.  invert-sugar. 
p   •  3.256 

The  analysis  would  hence  show: 

Sucrose,  ........     86.40 

Invert-sugar,     ......       4.56 

If  duplicate  or  comparative  determinations  of  invert- 
sugar  are  to  be  made  by  this  method,  the  same  weight  of 
substance  should  always  be  taken.  Otherwise,  the  value 
of  Z  varying,  will  necessitate  the  employing  of  different 
factors,  and  in  consequence  discrepancies  will  ensue. 


SUGAR  ANALYSIS.  73 

Example : 

Weight  used,      .     .     .     2.500  grammes. 
Polarization,  .     .     .     .95.00 
Cu  reduced,    ....     0.140 

Invert-sugar  —  2.587  per  cent. 

Weight  used,      .     .     .     5.000  grammes. 
Polarization,  ....  95.00 
Cu  reduced,    .     .     .     .     0.278 

Invert-sugar  =  2.768  per  cent. 

Of  the  methods  here  described,  Soxhlet's  is  possibly 
the  most  exact,  but  its  execution  calls  for  more  time  than 
can  generally  be  given  in  a  technical  laboratory. 

Of  the  other  two  methods  given  either  may  be  used 
in  practice,  as  each  gives  reliable  results.  Comparative 
determinations  have  shown  that  the  results  yielded  by 
these  two  methods  agree  closely.* 

If  an  invert-sugar  determination  has  been  made  in  a 
syrup,  the  result  can  be  recorded  either  as  percentage 
on  the  syrup,  or  as  percentage  on  the  dry  substance.  The 
calculation  necessary  to  obtain  the  latter,  corresponds  of 
course,  to  that  explained  on  page  41. 

These  methods  of  determining  invert-sugar  are  based 
on  the  assumption  that  there  are  no  other  substances 
present  besides  invert-sugar  which  will  precipitate  the 
copper  from  its  solution.  Sometimes,  however,  such 
bodies  are  present.  In  beet-sugars  their  existence  has 
been  amply  demonstrated,  and  their  presence  in  cane- 
products  is  probable. 


*  The  Author,   ' '  Determination  of  Invert-Sugar  by  Alkaline  Copper 
Solutions,"  School  of  Mines  Quarterly,  November,  1888. 


74  SUGAR  ANALYSIS. 

To  determine  the  invert-sugar  in  sucli  cases,  a  dupli- 
cate copper  determination,  the  one  before,  the  other  after 
the  destruction  of  the  invert-sugar,  is  necessary.* 

Of  the  caustic  potash  necessary  for  the  preparation 
of  Fehling's  solution,  dissolve  40  grammes,  together  with 
175  grammes  Rochelle  salt,  and  make  the  solution  up  to 
400  c.c.  with  water;  20  grammes  of  the  caustic  potash 
dissolve  up  separately  with  water  to  100  c.c. 

I.  Heat  10  grammes  (50  c.c.)  of  the  sugar,  clarified 
with  basic  acetate  of  lead,  to  boiling.     Into  this  put  50 
c.c.  of  Fehliug's  solution  heated  to  the  boiling-point.    This 
solution  is  composed  of  25  c.c.  copper-sulphate  solution, 
20  c.c.  of  the  alkaline  Rochelle-salts  solution,  and  5  c.c. 
of  the  caustic-potash  solution.    Boil  exactly  two  minutes. 

II.  10  grammes  (50  c.c.)  of  the  sugar,  clarified  with 
basic  acetate  of  lead,  are  boiled  for  10  minutes  with  5  c.c. 
of  -the   caustic-potash  solution,  care  being  taken  to  re- 
plenish the  water  which  evaporates.     Then  25  c.c.  copper- 
sulphate  solution  +  20  c.c.  of  the  alkaline  Rochelle-salts 
solution  are  added,  and  the  mixture  boiled  for  two  min- 
utes more.     The  rest  of  the  determination  is  then  carried 
out  exactly  as  before  described. 

The  amount  of  copper  obtained  under  II.  is  sub- 
tracted from  the  amount  found  under  I.,  and  the  remain- 
der calculated  to  invert-sugar. 

Soldaini's  Solution. — Within  the  past  few  years  great 
claims  have  been  made  for  the  Soldaini  copper  solution 
for  the  determination  of  invert-sugar,  as  being  superior 
to  the  numerous  so-called  "  Fehling"  solutions,  f 

*  Bodenbender  and  Scheller. 

t  Stammer's  Jahresbericht,  1885,  p.  283,  enumerates  no  less  than  twenty 
different  formulae  for  the  preparation  of  the  same. 


SUGAR  ANALYSIS:  75 

Soldaini's  solution  is  prepared*  by  dissolving  15.8 
grammes  of  sulphate  of  copper  in  a  hot  solution  of  594 
grammes  of  potassium  bicarbonate.  After  the  copper  pre- 
cipitate has  completely  dissolved,  the  solution  is  made  up 
to  2  litres.  The  specific  gravity  of  the  solution  is  about 
1.1789. 

The  manner  of  working  with  this  solution  is  analo- 
gous to  that  described  on  page  69  et  seq.  The  time  of 
boiling  is  10  minutes. 

Table  XIV  shows  the  relation  between  the  amount 
of  copper  reduced  and  the  invert-sugar. 

This  solution  has  as  yet  not  been  generally  adopted, 
but  many  opinions  in  its  favor  have  been  expressed. 

Among  the  objections  cited  against  itf  are,  that  it 
contains  only  one  fifth  the  amount  of  copper  that  Feh- 
ling's  solution  contains,  and  that  hence  it  must  be  in  many 
cases  less  sensitive  than  the  former.  On  being  greatly 
diluted  it  deposits  cupric  oxide,  and  on  boiling  for  a  long 
time  it  deposits  cuprous  oxide. 

*  Schellers  formula. 

t  Herzfeld,  Zeitschrift  des  Vereines  fur  Riibenzucker-Industrie,  1890, 
vol.  xl.  p.  52. 


CHAPTER  VI. 

WATER— ASH- SUSPENDED  IMPURITIES. 

Water. — Weigh  out  5  to  10  grammes  of  the  sample. 
If  the  determination  is  to  be  made  on  a  rather  moist  sugar 
or  on  a  syrup,  a  corresponding  amount  of  perfectly  dry 
powdered  glass  or  of  sand  must  be  intimately  mixed 
with  the  sample. 

Place  in  an  air-bath,  the  heating  of  which  should  be 
commenced  only  after  the  introduction  of  the  assay. 
The  heat  should  be  gradually  carried  up  to  between  95° 
and  100°  C.,  and  continued  until  the  sample  has  attained 
to  constant  weight. 

The  loss  in  weight  sustained,  represents  the  water. 
Example. — Weight  of  dish,  sand,  and  sample,  .     23.0000 
"        «      «     and  sand,      .     .     .     18.0000 

Sample  taken, 5.0000 

Original  weight  of  dish,  sand,  and  sample,   .     .     23.0000 
Final  weight  (after  drying  to  constant  weight),    21.1546 

Water     =     1.8454 
5.000  : 1.8454  : :  100  :  x. 

x  =  36.91  per  cent  water. 

Instead  of  drying  in  an  air-bath,  the  drying  can  be 
done  in  a  current  of  any  inert  gas,  or  it  can  be  still  more 
rapidly  accomplished  by  drying  in  a  vacuum.  A  tube 
provided  with  a  number  of  small  branch-tubes,  each  of 


76 


SUGAR  ANALYSIS.  77 

which  can  be  closed  independently  by  means  of  a  stop- 
cock, is  put  into  connection  with  a  vacuum-pump.  The 
samples  of  sugar  in  which  the  moisture  is  to  be  deter- 
mined, are  weighed  into  metal  dishes  provided  with  a 
cover  and  of  known  weight,  and  these  dishes,  after  being 
placed  on  a  steaming  water-bath,  are  connected  with  the 
branch-tubes  and  the  air  exhausted. 

Entire  dessication  is  accomplished  in  from  half  an 
hour  to  one  hour's  time. 

A  method  for  determining  approximately  the  amount 
of  water  in  a  sample  of  syrup,  liquor,  or  sweet- water,  is  to 
take  the  Brix  hydrometer  reading  of  the  solution,  and  to 
subtract  this  from  100.  The  difference  is  accepted  as 
representing  the  water. 

Example. — Density  of  syrup  in  degrees  Brix,  75°.0. 

100 
Less       75 

25  per  cent  of  water. 

Ash. — SCHEIBLEK'S  METHOD. — Weigh  out  2.5  to  5 
grammes  of  sample  into  a  platinum  ash-dish.  Moisten 
with  eight  to  ten  drops  of  chemically  pure  cone,  sulphuric 
acid,  or  better,  with  sixteen  to  twenty  drops  of  dilute 
sulphuric  acid  (1  :  1).  Pour  a  little  ether  over  the  con- 
tents of  the  dish  and  ignite.  This  treatment  yields  a 
porous  carbonized  mass,  and  avoids  in  a  great  measure  the 
danger  of  loss  by  the  assay  mounting  and  creeping  over 
the  sides  of  the  dish.  When  all  gases  have  burned  off, 
place  in  a  platinum  muffle,  or  in  a  Russia  sheet-iron 
muffle  (the  metal  should  be  about  -^  inch  in  thickness), 
and  keep  the  muffle  at  a  dull-red  heat  until  the  sample 
has  been  turned  completely  to  ash ;  cool  and  weigh. 


78  SUGAR  ANALYSIS. 

As  the  addition  of  sulphuric  acid  has  converted  a  num- 
ber of  the  salts  present  in  the  sugar  into  sulphates,  10  per 
cent  is  deducted  from  the  weight  of  the  ash  found  in  order 
to  make  the  results  obtained  by  this  method  harmonize 
with  those  obtained  by  the  method  of  carbonization. 
Example. — Used  2.5  grammes  of  sugar. 

Weight  of  dish  +  ash,     .     .     13.9030 
«      "  13.8490 


Ash, 0.0540 

Subtract  10  per  cent,       .     .       0.0054 

Total  ash,  0.0486 


Total  ash,  1.944  per  cent. 

This  subtraction  of  one  tenth  of  the  weight  of  the 
ash  is  generally  assumed  to  answer  for  beet-sugars,  but  is 
entirely  misleading  where  cane-products  are  analyzed,  be- 
cause the  ash  of  the  latter  possess  a  composition  entirely 
different  from  the  ash  of  the  former.*  At  present,  however, 
the  subtraction  of  one  tenth  is  still  the  general  practice. 

That  unreliable  results  are  obtained  by  this  method 
of  incineration  with  sulphuric  acid  and  the  subsequent 
subtraction  of  one  tenth  from  the  weight  of  the  sulphated 
ash,  even  when  beet-sugars  are  analyzed,  has  been  re- 
cently admitted  by  European  chemists  of  note.f 

Von  Lippmann  J  advocates  taking  the  dried-out  sample, 
on  which  the  water  determination  has  been  made,  saturating 
it  with  vaselin-oil  (having  a  boiling-point  of  about  400°), 

*  The  Author,  "Ash  Determinations  in  Raw  Sugars,"  School  of  Mines 
Quarterly,  vol.  xi.  No.  1. 

t  Die  Deutsche  Zucker-Industrie,  1890,  March  14,  No.  11.  Beilage  1, 
p.  337. 

\  Loc.  cit. 


SUGAR  ANALYSIS.  79 

and  igniting  the  mixture.  The  carbonized  mass  is  then  to 
be  burned  to  ash  in  a  mixed  current  of  air  and  oxygen. 

METHOD  or  CARBONIZATION. — Weigh  out  2.5  to  5.0 
grammes  of  the  sample.  Carbonize  at  a  low  heat.  Ex- 
tract the  soluble  salts  from  the  carbonaceous  mass  with 
boiling  water ;  ignite  the  residue.  Add  the  ash  obtained 
to  the  aqueous  extract  and  evaporate  to  dryness.  Moisten 
with  ammonium  carbonate,  drive  off  all  ammonia,  cool, 
weigh,  and  report  as  carbonate  ash. 

Quantitative  Analysis  of  Sugar- Ash.  —  Dissolve  10 
grammes  of  the  sugar  in  hot  water  and  filter ;  *  wash  the 
residue  thoroughly  with  boiling  water  and  evaporate  the 
filtrate  and  the  washings  to  dryness.  Carefully  carbonize 
the  mass,  and  then  extract  the  same  with  boiling  water 
until  nitrate  of  silver  no  longer  gives  the  reaction  for 
chlorine.  Evaporate  the  solution  to  small  bulk.  The 
residue  must  be  dried,  ignited,  and  weighed.  This  weight 
is  noted  as,  insoluble  ash.  The  solution  and  the  ash  ob- 
tained are  then  combined,  hydrochloric  acid  is  added, 
and  the  solution  evaporated  to  diyness.  All  the  chlorine 
is  then  driven  off,  the  residue  is  taken  up  with  water  and 
a  little  hydrochloric  acid,  and  filtered.  The  insoluble 
residue  in  the  filter  is  thoroughly  washed,  and  the  wash- 
ings are  added  to  the  filtrate.  This  residue  is  silica.  To 
the  filtrate  ammonic  hydrate  is  added,  and  the  solution  is 
boiled  and  filtered ;  the  residue,  iron  and  alumina,  must 
be  thoroughly  washed,  and  the  washings  added  to  the 
filtrate. 

*  This  should  be  done  in  every  case  so  as  to  have  all  the  analyses  made 
under  the  same  conditions;  in  most  instances  it  will  be  imperative,  for  the 
inorganic  suspended  impurities  (sand,  clay,  etc.)  in  a  sample  of  cane-sugar 
often  weigh  more  than  the  total  sugar-ash. 


80  SUGAR  ANALYSIS. 

To  tills  ammonium  oxalate  is  added,  and  the  whole  is 
evaporated  to  diyness.  The  ammonia  is  burned  off,  and 
the  oxalates  are  changed  to  carbonates  by  adding  a  little 
ammonium  carbonate,  and  again  driving  off  the  ammonia. 

The  mass  is  then  taken  up  with  water,  filtered,  washed, 
and  the  washings  added  to  the  filtrate.  The  residue  con- 
sists of  the  carbonates  of  calcium,  and  magnesium.  The 

o 

filtrate  is  evaporated  to  small  bulk,  ammonium  carbonate 
is  added,  and  the  evaporation  is  then  continued  to  diyness, 
the  ammonia  is  cautiously  driven  off,  and  the  residue 
weighed.  This  gives  the  alkalies  in  the  form  of  carbonates, 
and  this  weight  added  to  the  weight  of  the  insoluble  ash 
previously  determined,  represents  the  total  carbonate  ash. 

Suspended  Impurities.— It  is  often  necessary  to  de- 
termine the  share  of  work  done  in  filtration  respectively 
by  the  bag-filters  and  the  bone-black. 

The  former,  of  course,  remove  only  the  mechanically 
suspended  impurities,  'or  at  least  the  greater  part  of 
them,  and  leave  to  the  bone-black  the  rest  of  the  work 
to  be  accomplished. 

The  suspended  impurities  are  both  mineral  and  or- 
ganic; their  determination  is  effected  in  the  following 
manner : 

Dissolve  from  2.5  to  10  grammes  of  the  sample  in  hot 
water.  Pour  on  a  filter-paper  which  has  previously  been 
dried  and  weighed  between  watch-glasses,  and  wash  with 
boiling  water  until  all  of  the  sugar  has  been  removed. 
This  is  most  conveniently  done  by  the  aid  of  a  vacuum- 
pump.  Then  dry  filter  and  contents  to  constant  weight, 
and  weigh  as  before  between  watch-glasses.  The  increase 
in  weight  over  the  previous  weight,  represents  the  total 
suspended  impurities.  Ignite  the  filter  and  contents  in  a 


SUGAR  ANALYSIS.  81 

platinum  crucible,  and  record  the  weight  of  the  ash  as 
mineral  or  inorganic  suspended  impurities ;  the  difference 
between  the  total  suspended  impurities  and  this  figure 
gives  the  organic  suspended  impurities. 

An  ash  determination  made  as  previously  described 
represents  the  mineral  matter  contained  in  the  sugar,  in 
the  form  of  salts,  etc.,  as  well  as  the  mineral  matter 
mechanically  suspended,  and  which  latter,  the  bag-filters 
are  supposed  to  remove. 

The  inorganic  suspended  impurities  when  subtracted 
from  the  total  ash  show  the  "soluble"  ash,  the  more  or 
less  complete  removal  of  which  is  expected  of  the  bone- 
black. 

Example. — Use<^  2.5  grammes  of  raw  sugar. 
Weight  of  watch-glasses  +  filter  -|-  total  sus- 
pended impurities, .  .       22.5071 

Weight  of  watch-glasses  +  filter,      .*     .     .     !       22.5000 

Total  suspended  impurities,     .         0.0071 

Weight  of   crucible  +  ash  of   filter  +  inor- 
ganic suspended  impurities,    ....       13.20020 
Weight  of  crucible, 13.20000 


Ash  of  filter  +  inorganic  susp.  impurities,     .         0.00020 
Ash  of  filter,      ....  0.00008 


Inorganic  susp.  impurities,       .         0.00012 

Total  suspended  impurities,      0.00710  =  0.2840  per  cent. 
Inorganic    "  "  0.00012  =  0.0048 


it          U 


Organic       "  "  0.00698  =  0.2792 


a        a 


82  SUGAR  ANALYSIS. 

Total  ash  (previously  determined),  .  0.5040  per  cent. 
Inorganic  suspended  impurities,  .  .  0.0048  "  " 

Soluble  ash,  . 0.4992     «      « 

Determination  of  Woody  Fibre. —About    20    to    25 

grammes  of  the  sample,  in  as  finely  divided  a  state  as 
possible,  are  placed  in  a  flask  or  beaker,  into  which  cold 
water  is  poured.  The  water,  after  having  been  in  con- 
tact with  the  chips  or  shavings  from  20  to  30  minutes, 
is  decanted  carefully,  in  order  to  avoid  any  loss  of  the 
weighed  sample.  This  treatment  with  cold  water  is  re- 
peated two  or  three  times,  and  is  then  followed  by  a 
similar  treatment  with  hot  water;  finally,  the  sample  is 
boiled  several  times,  fresh  water  being  taken  for  each 
treatment,  and  the  treatment  continued  until  all  the  sol- 
uble material  has  been  washed  out.  Sometimes  this  is 
followed  by  washings  with  alcohol  and  ether. 

.  The  sample  is  then  transferred  to  a  weighed  filter, 
preferably  made  of  asbestos,  and  gradually  dried  to  con- 
stant weight.  If  dried  in  the  air-bath,  a  temperature  of 
110°  C.  should  not  be  exceeded.  If  the  sample  can  be 
dried  in  vacuo,  and  subsequently  weighed  in  a  covered 
dish"  or  capsule,  all  danger  of  oxidation  and  absorption 
of  moisture  are  avoided. 

The  increase  in  weight  which  is  noted  in  the  filter,  of 
course  represents  the  woody  fibre. 

Detection  of  the  Sugar-Mite.— To  detect  the  sugar- 
mite  (Acarus  sacchari)  iu  raw  sugars,  dissolve  the  sample 
in  warm  water ;  the  mite  will  cling  to  the  sides  or  to  the 
bottom  of  the  vessel.  Drain  off  the  solution  and  identify 
by  means  of  a  microscope.* 

*  For  drawings,  see  Hassall,  "  Food  and  its  Adulterations." 


CHAPTER  VII. 

ORGANIC   NON-SUGAR. 

IN  regular  technical  analyses  the  organic  matter  not 
sugar,  raffinose,  or  invert-sugar  is  not  determined.  It 
is  assumed  to  be  represented  by  the  difference  between 
100  and  the  constituents  determined,  viz.,  sucrose,  raffi- 
nose, invert-sugar,  water,  and  ash.  This  difference  is  fre- 
quently recorded  as  "non-ascertained,"  or  " undeter- 
mined matter." 

There  are  several  methods  for  the  direct  determina- 
tion of  this  organic  matter,  but  the  results  which  they 
yield  are  of.  value  chiefly  for  comparative  purposes.  The 
following  method  is  perhaps  the  most  satisfactory: 

Dissolve  10  to  20  grammes  of  raw  sugar  in  warm 
water.  Add  basic  acetate  of  lead  solution  in  excess. 
Warm  for  a  short  time  and  filter.  Wash  the  precipitate 
thoroughly ;  then  suspend  it  in  water  and  pass  in  sulphu- 
retted hydrogen  until  all  the  lead  is  precipitated  as  sul- 
phide. Filter  out  the  sulphide  of  lead,  wash  thoroughly, 
and  evaporate  the  filtrate  and  washings  to  dryness  (con- 
stant weight),  in  a  dish  previously -weighed.  The  tem- 
perature at  which  the  drying  is  done,  must  not  exceed 
100°  C. 

Example. — Used  10  grammes  of  raw  sugar. 
Weight  of  dish  and  organic  matter,     ....     17.0973 
<  dish,    . .     .     .     17.0482 

Organic  matter,   . 0.0491 

Organic  matter  =  0.491  per  cent. 


o 
a 


84 


SUGAR  ANALYSIS. 


The   organic   bodies   accompanying   sucrose    can   be 
divided  into  three  classes : 

1.  Organic  acids,  or  bodies  that  can  act  as  acids. 

2.  Nitrogenous  substances. 

3.  Non-nitrogenous  substances. 

These   classes   embrace    respectively   the    following 
bodies : 

ORGANIC  ACIDS.* 


Adetic,  , 

C  H  0 

Melassic,      .     .     . 

C  H  0    (?) 

Aconitic,     . 

.   oXo.1 

Metapectic,       .     . 

cXV 

Apoglucic, 
A  spar  tic,     .     . 

•    C18H100, 
.     C4H,N04 

Oxalic,    .... 
Oxycitric,    .     .     . 

C26HX 

Butyric,       .     . 

•     C4H80, 

Parapectic,  .     .     . 

C24H30021 

Citric,     .     .     . 

•     C.H.O, 

Pectic,    .... 

C,,H,,013 

Formic, 

.    CH,02 

Propionic,  .     . 

.     C  H  0 

Succinic, 

c'nX 

Glutamic,    .     . 

.     OH.NO. 

Tartaric,      .     .     . 

CHO 

Lactic,    .     .     . 
Malic,     .     .     . 

•     C3H,03 
.     C  H  0 

Tricarballylic,       .  - 
Ulmic,    .... 

0»H,06 

o.X.6. 

Malonic,      .     . 

4         65 

•     CSH40. 

24        18       9 

NITROGENOUS  SUBSTANCES. 

Albumin,     .     . 
Ammonia,    .     . 

:  c<sHOT3(?) 

Legumin,     .     .     . 
Leucine,       .     .     . 

04!H6,N,,(?) 
C.H..NO, 

Asparagin,  .     . 

.    C4H8N203 

Trimethylamin,    . 

Betai'ne,       .     . 

C5HnN02 

Tyrosine,     .     .     . 

o;H;,No3 

Glutamine,  .     . 

•     C5H10NaO, 

NON-NlTROGENOUS   SUBSTANCES. 

Arabinose,   .     . 

cii  o 

Pectin,    .... 

C3,H4803! 

Cellulose,     .     . 
Cholesterin, 

.   ^6|210o5)n 

Pectose,  .     .     .    , 
Vanillin,      .     .     . 

^$H'm 

Coniferin,    .  „, 

p26TT44Q 

Coloring  matters, 

Dextrane,    .     . 

•    CX.V 

Ethereal  oils, 

Mannite,      .     . 

•     C,H,40, 

Fats, 

Parapectin, 

•     08!H4.0S, 

Gummy  matters. 

' 

*  These  acids  are  chiefly  in  combination  with  the  metals  potassium, 
sodium,  calcium,  magnesium,  iron,  and  manganese.  Rubidium  *  and 
vanadium  have  also  been  identified  in  sugar-beets. 


SCHEMES  FOR  ANALYSIS  OF  THE  ORGANIC 

ACIDS.* 

SCHEME     I.  Non-volatile  acids. 
SCHEME    II.  Rare  non-volatile  acids. 
SCHEME  III.  Volatile  acids. 

SCHEME  IV.  Approximate  determination   of   organic 
acids,  non-volatile  and  volatile. 

*  Translated  by  the  author  from  the  French  of  E.  Laugier  (Bittmann's 
arrangement),  as  published  in  Commerson  and  Laugier,  Guide  pour  Analyse 
des  Matieres  Sucrees,  3d  Edition,  1884.  Paris. 


SCHEME   I. 

NON- VOLATILE  ACIDS. 


88 


SUGAR  ANALYSIS. 


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SCHEME   II. 

BABE  NON-VOLATILE  ACIDS. 


UFIVBESIT7 


90 


SUGAR  ANALYSIS. 


SCHEME   II. 
Rare  Non- Volatile  Acids. 


Dissolve  20  grammes  of  the  sample  ;  precipitate  by  neutral  acetate  of  lead,  place  on  a 
filter,  and  wash  with  boiled  distilled  water  until  the  washings  no  longer  contain  lead. 


Precipitate. 

It  contains 
the  lead  salts 

Filtrate  1. 

Add  an  excess  of  acetate  of  lead  in  solution,  filter,  and  wash  the  pre- 

of  the  organic 
acids,  as  well 

Precipitate. 

Filtrate  3. 

as  the  sulphate 
and  phosphate 
of  lead  ;  small 
quantities  o  f 
parapectin 
may  also  be 
found  in  the 
lead  precipi- 

Suspend in  water,  pass  sul- 
phuretted hydrogen  in  excess, 
and  filter  out  the  sulphide  of 
lead.       From  the   filtrate    re- 
move the  sulphuretted  hydro- 
gen by  boiling,  add  alcohol  and 
a    few    cubic   centimetres    of 
acetic  acid.    Filter. 

This  contains  aspartic  and  metapeetic 
acids.     Add  several  cubic  centimetres  of 
an  ammoniacal  solution  of  acetate  of  lead 
leave  at  rest  for  12  hours,  filter,  wash,  de- 
compose by  sulphuretted  hydrogen,  and 
filter  out  the  sulphide  of  lead.   Evaporate 
the  filtrate  to  small  bulk;   add  an  equal 
volume  of  nitric  acid  (sp.  gr.  1.42),  and  heat 

tate  (Pectin 

for  a  quarter  of  an  hour     Aspartic  acid 

is  precipitated 
only  by  basic 
acetate  of 

Precipi- 
tate. 

Filtrate. 

remains  unchanged  ;    metapeetic   acid  is 
decomposed  into  oxalic  acid,  which  goes 
into  solution,  and  into  mucic  acid   which 

lead.)  For  the 
separation  of 

Pectin 
and     para- 

This  may  contain 
small  quantities  of 

crystallizes  on  cooling.    Filter. 

these  sub- 
stances see  col- 

pectin. 
These  sub- 

glucic,    malic,  and 
succinic  acids 

Crystals. 

Mother  Liquor. 

umn  2. 

s  tanc  e  s 

which     were     not 

The      washed 

This  contains  aspar- 

may    be 

completely       pre- 

crystals of  mucic 

tic    and    oxalic    acids 

s  e  p  arated 

cipitated    by    neu- 

acid   are    boiled 

produced  by  the  fore- 

in the  same 

tral  acetate  of  5ead. 

with  nitric  acid; 

going    decomposition. 

manner  as 

Besides  these  there 

the  mucic  acid  is 

Pass  a  current  of  N2O3. 

legumin. 

may     be     present 

decomposed 

Nitrogen    is    set    free, 

To  effect 

traces  of  aspartic 

completely    into 

and  at  the  same  time 

this,  acidify 

and  of  metapeetic 

oxalic    and    tar- 

malic  acid    is  formed 

strongly 

acids,   which  may 

taric    acids,    the 

(at  the  expense  of  the 

with  acetic 

be  identified  after 

identification    of 

aspartic    acid).      This 

acid,     boil, 

the  precipitation  of 

which  .proves  the 

is     searched     for     as 

and      filter 

the  former   acids. 

presence     origi- 

directed in  Scheme  I. 

out  the  co- 

by  nitrate  of   cal- 

nally    of    mucic 

The    identification    of 

agulum. 

cium  and  alcohol. 

acid. 

malic  acid  proves  the 

(See  the  following 

existence    of    aspartic 

column.) 

acid    in    the    original 

solution. 

SCHEME  III. 

VOLATILE    ACIDS. 


SUGAR  ANALYSIS. 


SCHEME!   III. 
Volatile  Acids. 


20  to  100  grammes  of  the  sample  (syrups,  etc.,  are  brought  to  20°  Baum6)  are  rendered 
strongly  acid  by  dilute  sulphuric  acid.  All  the  chlorine  of  the  metallic  chlorides  is  pre- 
cipitated with  a  standardized  sulphate  of  silver  solution,  and  the  precipitate  of  argentic 
chloride  is  filtered  out.  The  liquid  is  distilled  as  long  as  acid  vapors  pass  over,  the  dis- 
tillate is  exactly  saturated  with  a  solution  of  barium  hydrate,  and  any  excess  of  this  reagent 
which  might  have  been  added,  is  removed  by  a  stream  of  carbonic-acid  gas.  The  liquid  is 
concentrated,  the  barium  carbonate  filtered  out,  and  the  filtrate  evaporated  to  dryness  at 
110°  C.  in  a  platinum  capsule. 


Residue   of  Distilla- 


Distillate. 


tion. 

Contains     nearly     the 
whole  of  lactic  acid,  only 
traces  having  passed  over 
into   the   distillate.      Add 
three  volumes  of  alcohol 
and  distil  the  mixture  with 
milk  of  lime.     Filter  the 
boiling  solution  to  separate 
the  hydrate  and  sulphate 
of  calcium.    In  this  filtrate 
the  lime  is  precipitated  by 
a  stream  of  carbonic-acid 
gas.      Evaporate    to   dry- 
ness,  take  up  the  residue 
with  strong  alcohol,  filter 
again,  and  let  the  filtrate 
stand. 
If  lactic  acid  is  present, 
crystals  of  calcium  lactate 
are  formed,  which  are  re- 
cognized by  their  charac- 
teristic structure. 

The  dried  barium  salts  obtained  from  the  distillate  are  ex- 
tracted with  boiling  alcohol  of  88  per  cent,  the  operation  being 
repeated  several  times,  and    the  residue  remaining   undis- 
solved,  is  filtered  out. 

Residue. 

Formate  and  nitrate 
of  barium.    Traces  of 
acetate  of  barium.  Dis- 
solve in  a  little  water, 
and     precipitate     the 
barium  with  sulphate 
of  sodium.    Filter,  and 
mix  a  portion  of  the 
filtrate   with    argentic 
nitrate.    Citrate  of  sil- 
ver, which  is  precipi- 
tated,   is  reduced    by 
heating  to  a  mirror  of 
metallic  silver.     In  an- 
other   portion   of   the 
solution  test  for  formic 
acid  by  the  reduction 
of  mercuric  to  mercur- 
ous  chloride. 

Solution. 

Acetate,  propionate,  and  butyrate 
of  barium.    Evaporate  to  small  bulk, 
take  up  with  a  little  water,  precipitate 
the  barium  with  sulphuric  acid,  filter 
out  the  precipitate,  and  divide  the  fil- 
trate into  two  equal  parts.    Neutral- 
ize one  portion  with  sodium  hydrate, 
and  then  add  this  to  the  other  portion. 
Subject  the  whole  to  distillation. 

Distillate. 

Butyric     and 
propionic    acids. 
They  are  identi- 
fied by  their  odor, 
and  the  oily  drops 
which  are  formed 
in     decomposing 
their  salts  by  sul- 
phuric acid. 

Residue. 

Acetic  acid.  Iden- 
tified by  its  odor, 
and  by  the  forma- 
tion of  acetic  ether, 
produced  on  warm- 
ing one  of  its  salts 
with  sulphuric  acid 
and  alcohol. 

SCHEME  IV. 

APPROXIMATE  DETERMINATION   OF    ORGANIC    ACIDS: 
NON-VOLATILE  AND   VOLATILE. 


SUGAR  ANALYSIS. 


SCHEME  IV. 

Approximate  Determination  of  Organic  Acids,  Non- Volatile  and 

Volatile. 


Non-volatile  Acids. 

Volatile  Acids. 

A.  Precipitation  by  neutral 
acetate  of  lead. 

B.  Precipita- 
tion   by    basic 

C.   Precipita- 
tion by  ammo- 

D.  Not  precipitated  by 
acetate  of    lead:    formic, 

Oxalic,  citric,  tartaric,  and 

acetate  of  lead. 

niacal    acetate 

acetic,    lactic,    propiouic, 

malic  acids.     Incompletely: 

Pectic,   para- 

of    lead.      As- 

and  butyric  acids. 

pectic,    parapectic,     glucic, 

pectic,    glucic, 

partic  and  met- 

melassinic,  ulmic,  and  suc- 
cinic  acids. 

mic,  and  succi- 

apec  ic  aci  s. 

nic  acids.    Par- 



50  grammes  of  the  sam- 

50 grammes  of  the  sample 
are     dissolved     in    distilled 

apectin.         In- 
completely: as- 

The    filtrate 

ple   to   be   examined    (in 
case    of   juices    a    larger 

water  and  made  slightly  acid 

partic  and  met- 

obtained    from 

amount   must    be   taken; 

with  acetic  acid.    The  solu- 

apectic    acids, 

the     precipita- 

thick   syrup    must  be  di- 

tion is  boiled  to  expel  the  car- 
bonic acid,  and  neutralized 

and  pectin. 

tion  with  basic 
acetate  of  lead 

luted),  are  strongly  acidi- 
fied with  dilute  sulphuric 

with  sodium  hydrate    (free 



is   mixed  with 

acid.    All  the  chlorine 

from    carbonic     acid).        A  ' 

several      cubic 

which  has  been  previously 

slight  excess  of  neutral  ace- 

To the  filtrate 

centimetres   of 

determined  volumetrically 

tate  of  lead  is  added,   and  ;  from  the   lead 

an  ammoniacal 

in  a    separate   sample,   is 

digested  for  one  hour.     The    salts  precipita- 

acetate  of  lead 

precipitated    by  a    stand- 

residue is  placed  on  a  dry  i  ted    by  neutral 

solution.        Al- 

ardized sulphate  of  silver 

and  weighed    filter,   and    is  j  acetate  of  lead, 

low  to  stand  for 

solution.    The  filtrate  from 

washed  with  boiled  distilled    there  is  added 

twelve     hours. 

the    argentic    chloride    is 

water  until  tlie  washings  give    a  slight  excess 

Filter,  allow  to 

distilled   until  acid  fumes 

no  longer  the  reaction    for    of  basic  acetate 

drain    off,   and 

no  longer  pass  over.     This 

lead.     (For  treatment  of  the    of  lead,  and  the 

wash  once  with 

distillate    is     then    mixed 

filtrate,  see  B.)                         \  precipitate    fil- 

distilled    water 

with  a  solution  of  barium 

The  precipitate   contains    tered  out.   (For 

to  which  a  lit- 

hydrate,   any    excess     of 

the  lead  salts  of  the  above-    filtrate,  see  C.) 

tle  ammoniacal 

this  reagent  is  precipitated 

named    acids,    and    besides        The    precipi- 

acetate  of  lead 

by  carbonic  acid,  and  the 

sulphate  and  phosphate  of  ;  tate    is   placed 

has    been   add- 

solution  filtered.    The  fil- 

lead, if  the  sample  examined     on  a  dried  and 

ed.      The    pre- 

trate is  evaporated  to  dry- 

contained      sulphates      and    weighed  filter, 

cipitate,    dried 

ness  at  110°  C.  in  a  weighed 

phosphates.    The  filter  .with     then      washed, 

and  weighed,  is 

platinum      capsule:      the 

its  contents  is  dried  at  110°    dried  at  110°  C., 

treated  as   de- 

residue     represents      the 

C.,  and  weighed.     The  pre-    and     weighed. 

scribed     under 

weight     of     the     organic 

cipitate  is  removed,  the  filter    A  part  is  incin- 

A  and  B. 

acid  salts  of  barium,  which 

is  burned  in  a  weighed  plati-    erated  as  in  A, 

Xote.  —  The 

are     determined    as    sul- 

num  crucible,   the    precipi-    and  the  weight 

am  m  o  n  i  a  c  a  1 

phates  or  carbonates. 

tate    is    again    added,    and    of  the  organic 

acetate  of  lead 

If  nitrates  were  present 

heated  to  dull  redness.               acids  determin- 

must  be  added 

in    the    sample    analyzed, 

To  facilitate  the  combus-  !  ed     by    differ- 

only  gradually 

the  residue  contains  also 

tion    of   the   tfarbon,    small    ence.   as  there 

and     in    small 

barium  nitrate.      In    that 

doses  of  ammonium  nitrate    described. 

amounts,     for 

case  the  nitric  acid  must 

are  repeatedly  added,  great 

without    this 

be  determined,  the  weight 

care  being  taken  to  prevent 

precaution  it  is 

of  the  barium  nitrate  cal- 

loss bv  spitting.     After  cool- 

apt to  precipi- 

culated   from    the   result, 

ing,  the  crucible  is  weighed. 

tate  sugar,  and 

and  this  value  subtracted 

The  wt  ight  of  the  contents 

then    even    an 

from    the    weight    of    the 

of    the    crucible    subtracted 

approxima  te 

organic   acid   salts  of  ba- 

from that  of  the  precipitate 

determinat  i  o  n 

rium  previously  found. 

dried  at  110°   C.   represents 

of     the     acids 

the  weight  of    the    organic 

sought  for,  be- 

acids, because  the  sulphate 

comes  very  dif- 

and phosphate  of  lead  are 

ficult. 

not  altered  by  the  ignition. 

SUGAR  ANALYSIS.  95 

Determination  of  Total  Nitrogen.* — An  amount  of 
the  substance,  varying  from  0.7  to  2.8  grammes,  according 
to  its  proportion  of  nitrogen,  is  placed  in  a  digestion-flask 
with  approximately  0.7  gramme  of  mercuric  oxide  and  20 
cubic  centimetres  of  sulphuric  acid,  t 

The  flask  is  placed  in  an  inclined  position,  and  heated 
below  the  boiling-point  of  the  acid,  from  five  to  fifteen 
minutes,  or  until  frothing  has  ceased.  The  heat  is  then 
raised  until  the  acid  boils  briskly,  and  this  boiling  is  con- 
tinued until  the  contents  of  the  flask  have  become  a  clear 
liquid,  colorless,  or  of  a  very  pale  straw  color. 

While  still  hot,  finely  pulverized  potassium  perman- 
ganate is  introduced  carefully  and  in  small  quantity  at  a 
time,  till,  after  shaking,  the  liquid  remains  of  a  green  or 
purple  color. 

After  cooling,  the  contents  of  the  flask  are  transferred 
to  the  distilling-flask,  with  about  200  cubic  centimetres 
of  water ;  to  this  a  few  pieces  of  granulated  zinc  and 
25  cubic  centimetres  of  potassium-sulphide  solution  t  are 
added,  shaking  the  flask  to  mix  its  contents.  Sufficient 
of  a  sodium  hydrate  solution  §  is  then  added  to  make  the 
reaction  strongly  alkaline.  This  reagent  should  be 
poured  down  the  sides  of  the  flask,  so  that  it  does  not 
mix  at  once  with  the  acid  solution. 

The  flask  is  then  connected  with  the  condenser,  and 
its  contents  are  distilled  until  all  ammonia  has  passed 

*  The  Kjeldahl  method.  Abstracted  from  Bulletin  No.  19,  U.  S.  Depart- 
ment of  Agriculture. 

t  C.  P.  acid,  specific  gravity  1.83,  free  from  nitrates  and  ammonium 
sulphate. 

I  Prepared  by  dissolving  40  grammes  of  commercial  potassium  sulphide 
in  1  litre  of  water. 

§  A  saturated  solution  of  sodium  hydrate,  free  from  nitrates. 


96  SUGAR  ANALYSIS. 

over  into  standard  hydrochloric  acid.  *  The  distillate  is 
then  titrated  with  standard  ammonia. 

Previous  to  use,  the  reagents  should  be  tested  by  a 
blank  experiment  with  sugar,  which  will  partially  reduce 
any  nitrates  that  are  present,  and  which  might  otherwise 
escape  notice. 

If  the  nitrogen  present  in  organic  combination  is  to 
be  ascertained,  the  nitrogen  present  in  the  form  of  nitric 
acid  and  in  the  form  of  ammonia  must  be  separately 
determined,  and  their  sum  subtracted  from  the  total 
nitrogen  found ;  the  remainder  is  the  nitrogen  in  or- 
ganic combination. 

Non-Nitrogenous  Organic  Substances. — The  determi- 
nation of  non-nitrogenous  organic  substances  is  effected 
by  aid  of  basic  and  neutral  acetate  of  lead  and  alcohol 
(pectin  and  parapectin),  by  the  successive  use  of  water, 
alkalies,  acids,  alcohol,  and  ether  (cellulose),  by  treat- 
ment with  ether  (fats,  essential  oils),  by  the  aid  of  yeast 
fermentation,  and  alcohol  (isolation  of  mannite).t 

Determination  of  Pure  Cellulose.! — To  make  this  de- 
termination, place  10  grammes  of  the  sample,  30  to  40 
grammes  of  pure  potassium  hydrate,  and  about  30  to  40 
c.c.  of  water  into  a  glass  retort.  Close  the  retort  by  a  glass 
stopper,  place  in  an  oil-bath,  provided  with  a  thermo- 
meter, and  heat  up  gradually.  At  about  140°  C.  the 
solution  will  commence  to  boil  and  foam  'considerably. 
Increase  the  temperature  to  about  180°,  and  continue 
heating  for  about  one  hour.  When  the  contents  of  the 

*  Half-normal  acid,  18.25  grammes  HC1  to  the  litre. 

t  For  details  of  these  determinations  see  Zeitschrift  des  Vereines  fur 
Elibenzucker-Indnstrie,  1879,  vol.  xxix.  p.  906. 

\  Method  of  G.  Lange.  Chemisches  Repertorium,  1890,  vol.  xiv.,  No. 
3,  p.  30. 


SUGAR  ANALYSIS.  97 

retort  cease  foaming,  become  quiet,  and  begin  to  turn  dry, 
the  end  of  the  reaction  has  been  reached. 

Remove  the  retort  from  the  oil-bath,  and  after  cool- 
ing to  about  80°,  add  hot  water  and  rinse  the  contents  of 
the  retort  carefully  first  with  hot  and  then  with  cold 
water,  into  a  beaker. 

After  cooling,  acidify  with  dilute  sulphuric  acid ;  this 
acid  will  precipitate  the  particles  of  cellulose  which  have 
been  kept  in  suspension  in  the  strong  alkaline  solution. 
Then,  with  very  dilute  sodium,  hydrate,  produce  anew  a 
faintly  alkaline  reaction,  so  that  all  of  the  precipitated 
substances,  excepting  the  cellulose,  may  be  again  brought 
into  solution. 

The  residue  is  then  transferred  to  a  weighed  filtering 
tube  provided  with  a  finely  perforated  platinum  cone 
and  washed   out   thoroughly,  first  with  hot  water,  and 
then  with  cold.     Drying  is  effected  on  a  water-bath,  and 
the  filter  with  its  contents  weighed. 

The  residue  is  then  removed  from  the  filter,  ignited, 
and  the  weight  of  the  ash  found  subtracted  from  the 
value  previously  obtained.  The  difference  in  weight 
represents  pure  cellulose. 


CHAPTER  VIII. 

NOTES   ON  THE    REPORTING  OF    SUGAR-ANALYSES,    DETERMI- 
NATION AND   CALCULATION   OF   THE   RENDEMENT,  ETC. 

IN  commercial  analyses  it  is  customary  to  report  only- 
Polarization, 
Invert-sugar, 
"Water, 
Ash, 
Non-ascertained, 

the  "  non-ascertained  "  being  the  balance  required  to  make 
the  analysis  figure  up  to  100. 

When  beet-sugars  are  examined,  and  a  raffinose  deter- 
mination has  been  made,  this  substance,  of  course,  makes 
another  item  in  the  report,  which  would  then  embrace : 

Polarization, 

Sucrose, 

Raffinose, 

Invert-sugar, 

Water, 

Ash, 

Non-ascertained. 

The  polarization  in  the  first  form  of  analysis  given 
above,  may  either  correspond  to,  be  greater,  or  smaller 
than  the  amount  of  sucrose  really  present,  for  the  presence 
of  other  optically-active  bodies  influences  the  polariscope- 
reading  to  a  marked  degree. 


SUGAR  ANALYSIS.  99 

Invert-sugar  turns  the  plane  of  polarized  light  to  the 
left.  At  17°.5  C.  one  part  of  invert-sugar  neutralizes  the 
optical  effect  of  0.34  parts  of  sucrose.  In  order,  therefore, 
to  obtain  the  sucrose  corrected  for  this  disturbing  influ- 
ence, the  amount  of  invert-sugar  found  is  multiplied  by 
0.34,  and  the  result  is  added  to  the  direct  polarization. 
This  sum  is  then  regarded  as  representing  the  sucrose. 

Frequently  a  polarization  after  inversion  is  made,  and 
compared  with  the  direct  polarization. 

If  there  are  no  other  optically  active  bodies  present 
in  the  sample  besides  the  sucrose,  the  result  of  the  polari- 
zations before  and  after  inversion  will  be  identical,  or  at 
least  agree  very  closely.  If  the  polarization  after  inver- 
sion is  higher  than  the  direct  polarization,  the  presence 
of  laevo-rotary  bodies  is  indicated ;  if  it  is  lower,  dextro- 
rotatory substances  are  present. 

Recent  investigations  have,  however,  shown  that  this 
method  of  inversion  and  subsequent  polarization  (Cler- 
get's  test)  is  not  applicable  to  sugars  rich  in  reducing 
sugars  (so-called  invert-sugar),  because  the  inverting 
acid  (hydrochloric  acid)  increases  the  Isevo-rotation  of  the 
invert-sugar,*  and  because  the  reducing  sugar  sometimes 
consists  of  a  mixture  of  laevo-  and  of  dextro-rotatory  sub- 
stances in  varying  proportions. 

In  dealing  with  samples  of  such  description,  as,  for 
instance,  low  sugars  and  molasses,  sugar-cane  products, 
an  exhaustive  analysis  is  desirable,  in  order  to  gain  all 
information  possible  with  regard  to  the  nature  of  the 
sample. 


*  Jungfleisch  and  Grimbert,  Report  to  the  French  Academy  of  Sci- 
ences, December,  1889. 


100  SUGAR  ANALYSIS. 

Such  an  analysis  should  record- 
Reaction  (acid,  alkaline,  or  neutral), 
Total  sucrose, 

Polarization  after  inversion, 
Direct  polarization, 
Total  reducing  sugars, 
Water, 
Ash. 

The  interpretation  of  an  analysis  of  this  description 
is  not  always  an  easy  matter. 

If  the  polarization  after  inversion  agrees  with  the 
direct  polarization  plus  0.34  times  the  total  reducing 
sugar,  this  value  may  be  regarded  as  the  amount  of 
sucrose  (crystallizable  sugar)  present.  As,  however,  all 
results  obtained  by  the  Clerget  method  on  sugars  rich  in 
invert-sugar  are  open  to  doubt,  it  will  be  better,  even  in 
case  the  direct  polarization  plus  0.34  times  the  total  re- 
ducing sugar  is  equal  to  the  polarization  after  inversion, 
to  resort  to  gravimetric  determinations  for  verification 
of  the  result. 

In  case  of  non-agreement  of  the  direct  polarization 
plus  0.34  times  the  total  reducing  sugar,  and  the  Clerget 
test,  of  course  gravimetric  analysis  must  be  employed. 

Determine  the  total  sucrose,  after  inversion,  by  its 
reducing  action  on  copper  solution,  and  in  a  similar  man- 
ner determine  also  the  total  reducing  sugar.  Calculate 
the  latter  over  to  its  equivalent  of  sucrose  by  subtracting 
one  twentieth  of  the  amount  found;  deduct  this  result 
from  the  total  sucrose,  and  report  the  remainder  as 
sucrose. 


SUGAR  ANALYSIS.  101 

Example.— 

Polarization  before  inversion,     .       .  .       52.70 

Polarization  after  inversion,       .       .  .       63.12 

Total  reducing  sugar,     .      .      .     .  .  .      22.89 

Total  sucrose  (gravimetric  det.),     .  .       79.20 

22.89         Total  sucrose,  79.20 

L    .     1.14         Less        .      .  21.75 
21.75         Sucrose       =       57.45 


Concerning  the  nature  of  the  reducing  sugar,  this  may 
be  present  as  — 

a.  Optically  Inactive  Sugar.  —  The   existence   of   a 
sugar   that  will   reduce  copper   solution,  but  which   is 
inactive  to  polarized  light,  is,  at  best,  doubtful.     But  it 
might  happen  that'the  Isevo-rotatory  power  of  the  invert- 
sugar  is  just  neutralized  by  the  dextro-rotatory  influence 
of  some  other  substance  —  raffinose  or  dextrose,  for  in- 
stance.*    In  either  case  the  direct  polarization  and  the 
polarization  after  inversion  would  agree. 

b.  Invert-Sugar.  —  In  this  case,  barring  the  danger  of 
an   increased    Isevo-rotation   by  the   inverting  acid,  the 
polarization  after  inversion  will  be  equal  to  the  sum  of 
the  direct  polarization  plus  0.34  times  the  reducing  sugar. 

c.  Dextrose  (Glucose).  —  In  this  case  the  polarization 
after  inversion  is  equal  to  the  direct  polarization  minus 
the  reducing  sugar  multiplied  by  a  factor.     This  factor 
has  been  given  as  0.8.     This  seems,  however,  to  be  cor- 
rect only  when  the  dextrose,  which  is  a  bi-rotatory  sub- 
stance, has  reached  its  lowest  rotatory  value,  for  experi- 
ments made  by  the   author  on  mixtures  of   anhydrous 
crystallized  dextrose  and  raw  sugars  of  various  grades, 

*  Borntrager,  Deutsche  Zuckermdustrie  1890,  p.  277,  claims,  that  owing 
to  bi-rotation  of  the  dextrose  of  the  anhydrous  invert-sugar,  the  laevo-ro- 
tation,  of  the  laevulose  is  temporarily  neutralized. 


102  m     SUGAR  ANALYSIS. 

gave  values  that  fluctuated  considerably  from  the  factor 
quoted. 

d.  Mixture  of  Invert-Sugar  and  Dextrose,  or  Invert- 
Sugar  and  Lcevulose,  in  varying  proportions  : 

In  this  case  only  an  analysis  of  the  reducing  sugar 
(see  page  61)  will  permit  a  conclusion  as  to  its*  compo- 
sition. In  all  cases  a  gravimetric  determination  of  the 
invert-sugar,  the  dextrose,  or  laevulose  will  afford  a  valu- 
able check  on  any  inferences  that  may  be  drawn  from 
the  data  obtained  by  optical  analysis. 

If  a  cane-juice  has  been  analyzed,  the  report  should 
embrace  the  following  determinations  :  * 

1.  Density  expressed  as  specific  gravity,  or  in  degrees, 
of  Bauine  or  Brix. 

2.  Total  solids. 

3.  Sucrose. 

4.  Reducing  sugar  (glucose). 

5.  Solids  not  sugar. 

6.  Coefficient  of  purity. 

7.  Glucose  ratio. 

No.  5  is  equal  to  No.  2,  less  No.  3  +  No.  4. 

No.  6  is  found  by  multiplying  No.  3  by  100,  and 
dividing  by  No.  2. 

No.  7  is  obtained  by  multiplying  No.  4  by  100,  and 
dividing  by  No.  3. 

The  percentage  of  extraction  is  obtained  by  dividing 
the  weight  of  juice  obtained  by  weight  of  cane  used,  and 
multiplying  by  100. 

Rendement. — The  yield  in  crystallizable  sugar  can  be 
analytically  determined  by  the  Payen-Scheibler  method. 

This  process  is  based  on  the  treatment  of  the  raw 
*  Scheme  adopted  by  the  Louisiana  Sugar  Association. 


SUGAR  ANALYSIS.  103 

sugar,  whose  rendement  is  to  be  ascertained,  by  solutions 
that  will  wash  out  the  molasses-forming  impurities,  and 
leave  behind  the  pure  crystallizable  sugar. 

Five  solutions  are  required  : 

No.  1  is  a  mixture  in  equal  parts,  by  volume,  of  abso- 
lute alcohol  and  ether. 

No.  2  is  absolute  alcohol. 

No.  3  is  alcohol  of  96  per  cent  Tralles.* 

No.  4  is  alcohol  of  92  per  cent  Tralles. 

No.  5  is  alcohol  of  85  per  cent  to  86  per  cent  Tralles, 
to  which  50  c.c.  of  acetic  acid  per  litre  have  been  added. 

Solutions  Nos.  3,  4,  and  5  are  all  saturated  with  pure 
sugar;  and,  in  order  that  they  should  remain  saturated 
with  sugar  at  all  temperatures,  they  are  kept  in  flasks 
which  are  half  filled  with  best  granulated  sugar,  pre- 
viously washed  with  absolute  alcohol. 

These  fiasks  are  provided  with  a  siphon  arrangement ; 
the  air  enters  through  chloride-of-calcium  tubes,  so  as  to 
be  thoroughly  dried;  the  solution  is  discharged  through 
tubes  filled  with  pure  and  dry  sugar.  Plugs  of  felt  placed 
at  the  ends  of  these  tubes  prevent  the  carrying  over  of 
any  sugar  particles. 

The  wrashing  operation  is  carried  out  as  follows :  The 
accurately  weighed  sample,  usually  13.024  grammes,  is 
placed  into  a  50  c.c.  flask  which  has  previously  been  dried. 

A  cork  or  a  rubber  stopper,  through  which  two  glass 
tubes  are  made  to  pass,  serves  to  close  the  flask.  One 
of  these  tubes  reaches  down  almost  to  the  bottom  of  the 
flask ;  it  is  provided  with  a  felt-plug  at  its  mouth ;  this 

*  The  alcoholometer  of  Tralles  gives  the  percentage  volume  for  the 
temperature  of  60°  F.  =  15|°  C.  Watt's  Dictionary  of  Chemistry,  vol.  i.  p. 
84. 


104  SUGAR  ANALYSIS. 

serves  as  strainer.  The  shorter  tube  only  reaches  to  just 
below  the  cork  or  stopper.  The  longer  tube  is  connected, 
by  means  of  a  rubber  tube,  with  a  large  receiving  bottle, 
from  which  the  air  is  to  a  great  extent  exhausted  by  an 
aspirator  or  a  vacuum  pump.  The  rubber  tube  is  pro- 
vided with  a  pinch-cock,  so  that  connection  can  be  made 
or  broken  at  will,  between  the  receiving  bottle  and  the 
small  flask  which  holds  the  sample. 

The  apparatus  being  thus  arranged,  about  30  c.c.  of 
solution  No.  1  is  allowed  to  flow  into  the  flask  containing 
the  sugar.  This  solution  is  permitted  to  remain  quietly 
in  contact  w^ith  the  sample  for  from  fifteen  to  twenty 
minutes,  and  is  then  drawn  over  into  the  receiving  bottle. 
When  it  has  all  been  drained  over,  30  c.c.  of  solution 
No.  2  are  introduced.  After  a  contact  of  two  minutes 
this  solution  is  drawn  off,  and  followed  successively  by 
about  the  same  amounts  of  the  other  three  solutions,  in 
the  order  of  their  numbering. 

The  last  of  these,  solution  No.  5,  is  really  the  active 
reagent,  the  others  principally  serving  to  displace  the 
moisture  contained  in  the  sugar. 

This  solution  is  allowed  to  remain  on  the  sample  for 
half  an  hour,  being  frequently  and  well  shaken  in  the 
mean  time  to  insure  intimate  contact. 

It  is  then  drawn  off,  and  replaced  by  a  fresh  supply 
of  the  same  solution.  This  in  turn  is  drawn  off,  and  the 
treatment  is  repeated  with  fresh  amounts  of  solution  No.  5, 
until  the  solution  standing  above  the  sugar,  remains  per- 
fectly colorless.  The  time  of  contact  is  thirty  minutes  for 
each  treatment. 

The  last  traces  of  the  solution  No.  5  are  then  removed 
by  successive  addition  of  solutions  Nos.  4,  3,  and  2,  in  the 


SUGAR  ANALYSIS.  105 

order  named.  These  are  added  and  drawn  off  at  inter- 
vals of  two  minutes  each.  The  last  traces  of  alcohol  are  re- 
moved by  drying  on  a  water-bath,  a  current  of  dry  air  being 
continuously  drawn  through  the  flask  in  the  mean  time. 
When  the  sample  is  perfectly  dry,  the  cork  with  its 
inserted  tubes  is  carefully  withdrawn,  and  any  sugar 
clinging  to  the  long  tube  or  its  felt  plug,  is  carefully 
washed  into  the  flask.  The  solution  is  then  made  up  to 
50  c.c.  and  polarized.  The  reading  on  the  polariscope 
represents  in  percentage  the  yield  in  crystallizable  sugar. 

Calculation  of  Rendement UNITED  STATES  OF 

AMERICA. — From  the  polarization  (the  crystallizable) 
subtract  five  times  the  ash,  for  sugars  of  all  grades. 

If  the  sugars  are  products  of  the  beet,  then,  in  addi- 
tion to  the  above,  subtract  for— 

1st  Products:  Three  times  the  invert-sugar  (non- 
cry  stallizable),  if  it  does  not  exceed  one  quarter  per  cent ; 
five  times  the  invert  sugar  (non-cry stallizable),  if  it  ex- 
ceeds one  quarter  per  cent. 

2d  Products:  Three  times  the  invert-sugar  (non-crys- 
tallizable),  if  it  does  not  exceed  one  half  per  cent ;  five 
times  the  invert-sugar  (non-crystallizable),  if  it  exceeds 
one  half  per  cent. 

'ENGLAND.* — Beet-Sugars. — 1st.  Products.  Basis,  88 
p.  c. — From  the  crystallizable  sugar  deduct  five  times  the 
ash  and  three  times  the  non-crystallizable,  provided  the 
latter  does  not  exceed  one  quarter  per  cent.  If  it  ex- 
ceeds this  amount,  then  subtract  five  times  the  non- 
crystallizable. 

Lower  Products.     JBasis,  75  p.  c. — From  the  crystal- 

*  Liste  Generate  des  Fabriques  de  Sucre.     Paris,  1889. 


106  SUGAR  ANALYSIS. 

lizable,  deduct  five  times  the  ash  and  three  times  the  non- 
crystallizable,  provided  it  does  not  exceed  one  half 
per  cent.  If  it  exceeds  this  limit,  deduct  five  times  the 
non-crystallizable. 

FRANCE.  *  — Beet-Sugars.  —  From  the  crystallizable 
sugar  subtract  four  times  the  ash  and  twice  the  non-crys- 
tallizable, which  must  not  exceed  one  quarter  per  cent. 
From  this  rendement,  figured  without  fractions  of  a  de- 
gree, subtract  one  and  one  half  per  cent. 

GERMANY. — From  the  crystallizable  sugar  r(as  deter- 
mined by  the  polariscope),  subtract  five  times  the  salts, 
i.e.,  the  ash  less  the  suspended  impurities,  and  twice  the 
invert-sugar. 

Duty — The  duty  levied  by  the  United  States  Gov- 
ernment is  based  on  the  polariscope  test  and  on  color. 

For  the  color-test  the  "Dutch  standards"  (see  page 
25)  have  been  adopted  as  the  guide.  In  testing  by 
the  polariscope  every  fraction  over  a  full  degree  is  figured 
as  if  the  next  whole  degree  had  been  indicated.  Thus, 
a  sugar  testing  94.0  degrees  on  the  polariscope  pays  the 
duty  prescribed  for  this  grade,  but  a  sugar  testing  94.1 
is  classed  as  a  95.0  sugar. 

The  following  is  quoted  from  the  existing  law  (March, 
1890): 

"All  sugars  not  above  No.  13  Dutch  standard  in 
color,  .  .  .  testing  by  the  polariscope  not  above  75°,  shall 
pay  a  duty  of  1^-  cent  per  pound,  and  for  every  addi- 
tional degree,  or  fraction  of  a  degree,  shown  by  the  polari- 
scope test,  they  shall  pay  y^  of  a  cent  per  pound  addi- 
tional. 

*  Liste  GenSrale  des  Fabriques  de  Sucre.     Paris,  1889. 


SUGAR  ANALYSIS.  107 

"All  sugars  above  No.  13  Dutch  standard  shall  be 
classified  by  the  Dutch  standard  of  color,  and  shall  pay 
duty  as  follows,  namely:  All  sugar  above  No.  13  and  not 
above  No.  16,  2  f  cents  per  pound ;  all  above  No.  16  and 
not  above  No.  20,  3  cents;  all  above  No.  20,  3|  cents." 

Calculation  of  the  Weight  of  Solids  and  Liquids  from 
their  Specific  Gravity. — One  cubic  foot  of  distilled  water 
weighs  62.50  Ibs.  =  1000  ounces.  The  specific  gravity 
of  water  is  1.000.  If  the  decimal  point  of  a  specific- 
gravity  value  be  moved  three  places  to  the  right,  the 
weight  of  a  cubic  foot  in  ounces  will  be  obtained.  This 
value  divided  by  16  gives  the  weight  of  a  cubic  foot  in 
pounds.  From  this  the  following  rule  is  deduced  : 

To  find  the  weight  in  pounds  per  cubic  foot : 

Determine  the  specific  gravity.  Remove  the  decimal 
point  three  places  to  the  right,  and  divide  by  16. 

Example. — Specific  gravity  of  a  bone-black  is  0.87904. 
879.04  -4-16  =  54,94. 

Hence  the  bone-black  weighs  54.94  Ibs.  per  cubic  foot. 

As  above  stated,  if  the  decimal  point  of  a  specific- 
gravity  value  is  removed  three  places  to  the  right,  the 
weight  of  a  cubic  foot  in  ounces  will  be  obtained,  and  this 
figure  divided  by  16  will  give  the  weight  of  a  cubic  foot 
in  pounds.  But  if  the  cubic  foot  be  assumed  equal  to  7.5 
gallons,  7.5  X  16  =  120.  Therefore, 

To  find  the  weight  of  a  gallon  in  pounds : 

Determine  the  specific  gravity.  Remove  the  decimal 
point  three  places  to  the  right,  and  divide  by  120. 

Example. — A  syrup  has  a  specific  gravity  of  1.413. 

1413^-120  =  11.78. 
Hence  the  syrup  weighs  11.78  Ibs.  per  gallon. 


CHAPTER  IX. 

SYNONYMS— LITERATURE  ON  SUGAR  ANALYSIS— TABLES. 

SYNONYMS. 


English. 

German. 

French. 

Cane-sugar 

Eohrzucker 

Sucre  de  Canne 

Saccharose 

Saccharose 

Saccharose 

Sucrose 

Sucrose 

Sucrose 

Common  sugar 
Crystallizable  sugar 

Saccharobiose 

Sucre-normal 
Sucre 

Diglucosic  alcohol 

Saccharon 

Cannose 

Dextrose 

Dextrose 

Glucose 

Glucose 

Glycose 

Glycose 

Glycose 

Fruit  sugar 

Honey  sugar 

Honigzucker 

Diabetic  sugar 

Uric  sugar 

Harnzucker 

Eag  sugar 

Potato-sugar 

Eight-handed  sugar 

Grape  sugar 

Traubenzucker 

Sucre  de  Eaisin 

Starch  sugar 

Starkezucker 

Dextro-glucose 

Krumelzucker 

Sucro  -glucose 

Levulose  (laevulose) 

Lavulose 

Levulose 

Fruit  sugar 

Fruchtzucker 

Left-handed  glucose 

Linksfruchtzucker 

Laevo-glucose 
Sucro-glucose 

Syrupzucker 
Schleimzucker 

Honigzucker 

Chylariose 

Chyliarose 

108 


SUGAR  ANALYSIS. 
SYNONYMS.— Continued. 


109 


English. 


Invert-sugar 


German. 


Invertzucker 


French. 


Sucre  invert! 
Sucre  interverti 


Raffinose 
Melitose 

Plus-sugar 


Raffinose 

Melitose 

Melitriose 

Pluszucker 

Gossypose 

Baumwollzucker 

Raffinotriose 

Raffinoliexose 


Raffinose 
Melitose 


REFERENCES   TO    LITERATURE 

ON 

SUQAR    ANALYSIS. 


BOOKS    AND    PERIODICALS. 


1839  PELIGOT,  E.    Analyse  et  Composition  de  la  Betterave  a  Sucre. 

1840  PELIGOT,  E.     Composition  chimique  de  la  Canne  a  Sucre. 
1848  *BACHE,  A.  Dv  AND  MCCULLOUGH,  E.  S.     Keport  on  Sugar 

and  Hydrometers. 

1863     FRESE,  0.     Beitriige  zur  Zuckerfabrikation. 
1865     ICERY,  E.     Recherches  sur  les  Jus  de  la  Canne  a  Sucre. 
1867  *MANDELBLUH>  C.     Leitfaden   zur   Untersuchung  der  ver- 

schiedenen  Zuckerarten,  sowie  der  in  der  Zuckerfabrikation 

vorkommenden  Produkte. 

1867  MOXIER,  E.     Guide  pour  PEssai  et  1' Analyse  des  Sucres. 

1868  *VIOLETTE,  C.     Dosage   du   Sucre   an   Moyen   des  Liqueurs 

titrees. 

1869  MOIGXO,   L'ABBE.      Saccharometrie    optique,   chimique    et 

melassimetrique. 

187-i     Possoz,  L.     Notice  sur  la  Saccharometrie  chimique. 
1875     GUNNING,   J.   W.     La   Saccharometrie    et    Tlmpot   sur   le 

Sucre. 
1875     TERREIL,  M.  A.     Notions  pratiques  sur  TAnalyse  chimique 

des  Substances  sacchariferes. 

1875  WACKEXRODER,    B.      Anleitung    zur    cliemischen    Unter- 

suchung technischer  Produkte  welche  auf  dem  Gebiete  der 
Zuckerfabrikation  und  Landwirthschaft  vorkommen. 

1876  MAUMEXE,  E.  J.     Traite  theorique  et  pratique  de  la  Fabri- 

cation du  Sucre. 

1878  *URE'S  Dictionary  of  Arts,  Manufactures,  and  Mines,  vol.  iii.,' 
and  Supplement  (1879). 

Asterisks  mark  the  publications  consulted. — F.  G.  W. 

110 


SUGAR  ANALYSIS.  Ill 

1879     BARBET,  E.     Analyse  des  Liquides  Sucres. 

1879  *LANDOLT,  H.     Das  optische  Drehungsvermogen  Organischer 

Substanzen  und  die  prakfcischen  Anwendungen  desselben. 

1880  COLLIER,  P.     Report  of  Analytical  and  Other  Work  done  on 

Sorghum   and   Cornstalks.     Department   of   Agriculture, 
Report  No,  33. 

1881  FRANKEL,  J.,  AND  HUTTER,  R.  A.     Practical  Treatise  on  the 

Manufacture  of  Starch,  Glucose,  Starch-sugar,  and  Dextrine. 

1882  *LANDOLT,  H.     Handbook  of  the  Polariscope  and  its  Practi- 

cal Applications.     (From  the  German.) 
1882  *VoN  LIPPMANN,  E.     Die  Zuckerarten  und  ihre  Derivate. 

1882  *SPONS'  Encyclopaedia  of  the  Industrial  Arts,  Manufactures, 

and  Raw  Commercial  Products,  vol.  ii.,  article:  "Sugar 
Analysis." 

1883  LE  DOCTE,  A.     Traite  complet  du  Controle  chimique  de  la 

Fabrication  du  Sucre. 

1883     LEPLAY,  H.     Chimie  theorique  et  pratique  des  Industries 
du  Sucre. 

1883  *TUCKER,  J.  H.    A  Manual  of  Sugar  Analysis,     (Second  Edi- 

tion.) 

1884  *COMMERSON,  E.,  ET  LAUGIER,  E.     Guide  pour  Analyse  des 

Matieres  sucrees.     (Third  Edition.) 

1884  *VoN  WACHTEL,  A.     Hilfsbuch  fiir  chemisch-techuische  Un- 

tersuchungen  auf  dem  Gesammtgebiete  der  Zuckerfabri- 
kation. 

1885  *  ALLEN,  A.  H.     Commercial  Organic  Analysis,  vol.  i.,  arti- 

cle: "Sugars." 
1885  *FRUHLING,   R.,    UND   SCHULZ,  J.     Anleitung    zur   Unter- 

suchung  der  fiir  die  Zuckerindustrie   in  Betracht   kom- 

menden   Rohmaterialien,   Producte,   Nebenproducte   und 

Hiilfssubstanzen.     (Third  Edition.) 
1887  *Ausfuhrungs-Bestimrnungen  zum  Zucker-steuergesetz  vom 

9ten  Juli,  1887.     (German  Government.) 
1887  *SCHMIDT,  F.,  UND  HAEXSCH.     Gebrauchs- Anweisung  zu  den 

Polarisations- Apparaten  von  Schmidt  und  Haensch. 

1887  *STAMMER,   K.     Lehrbuch  der   Zuckerfabrikation.     (Second 

Edition.) 

1888  LOCK  AND  NEWLAND.     Sugar:  A  Handbook  for  Planters 

and  Refiners. 


SUGAR  ANALYSIS. 

1888  PELLET.  Nouveau  Precede  simple,  rapide  et  pen  couteux  de 
Dosage  direct  du  Sucre  contenue  dans  la  Betterave,  la 
Canne,  la  Bagasse,  le  Sorgho,  etc. 

1888  *SACHS,  F.  Revue  Universelle  des  Progres  de  la  Fabrication 
du  Sucre. 

1888  *ToLLEsrs,  B.     Kurzes  Handbuch  der  Kohlen-hydrate. 

1888  *WEIN,    E.     Tabellen    zur    quantitativen   Bestimmung   der 

Zuckerarten. 

1889  *BASSET,  N.     Guide  du  Planteur  de  Cannes. 

1889  *LEPLAY,  H.     Etudes  chimiques  sur  la  Formation  du  Sucre. 
1889  *SPENCER,  G.  L.     A  Handbook  for  Sugar  Manufacturers  and 
their  Chemists. 

PERIODICALS. 

*The  American  Chemist  (1870-1877). 
*The  Louisiana     Planter    and    Sugar    Manufacturer.      America. 

Weekly. 

Sugar  Bowl  and  Farm  Journal.     America.     Weekly. 
The  Sugar  Beet.     America.     Monthly. 
*Sugar  Cane.     England.     Monthly. 
Sugar.     England.     Monthly. 
The  Journal   of  the   Society   of   Chemical   Industry.     England. 

Monthly. 

*Chemiker  Zeitung.     Semi-weekly. 
*Die  Deutsche  Zuckerindustrie.     Weekly. 
*Jahresbericht  iiber  die  Untersnchungen  und  Fortschritte  auf  dem 

Gesammtgebiete  der  Zuckerfabrikation. 

*Neue  Zeitschrift  fiir  Riibenzucker-Industrie.     Semi-monthly. 
*Oesterreichisch-Ungarische  Zeitschrift  fiir  Zucker-Industrie  und 

Laudwirthschaft.     Six  numbers  per  annum. 

Taschenkalender  fiir  Zuckerfabrikanten.     K.  Stammer.      Annual. 
Wocheuschrift  des  Centralvereines  fiir  Riibenzucker-Industjie  in 

der  Oester:  Ungar:  Monarchie. 
*Zeitschrift    des    Vereines    fiir    die    Riibenzucker-Industrie    des 

Deutschen  Reichs.     Monthly. 
Zeitschrift  fiir  Zuckerindustrie   in  Bohmen.     Ten   numbers   per 

annum. 

Bulletin  de  TAssociation  Beige  des  Ohimistes.     Monthly. 
*  Journal  des  Fabricants  de  Sucre.     France.     Weekly. 
*La  Sucrerie  Indigene  et  Coloniale.     France.     Weekly. 


TABLES. 


RELATION  BETWEEN  SPECIFIC  GRAVITY, 
DEGREES  BRIX  AND  DEGREES  BAUMfi, 
FOR  PURE  SUGAR  SOLUTIONS  FROM  0  TO 
100  PER  CENT. 

(Temperature  17.5°  C.  =  63.5°  F.) 
MATEG-CZEK  AND  SCHEIBLEB. 

o     p  100  

100  -  (0.6813  X  Degree  Baume)' 

Degree  Baume  =  1.46778  X  F.* 

259  3 

Degree  Brix      =  259,3  —  g— -  -v^— ^ r-. 

Specific  Gravity 

*  The  values  of  F.  are  given  in  Zeitschrift  des  Vereines  ftir  Rubenzucker- 
Industrie,  1865,  page  580;  1870,  page  263;  1874,  pages  843  and  950. 

115 


SUGAR  ANALYSIS. 


117 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
•"•^.gaum^. 

0.0 

.OOOOO 

0.00 

4.0 

.01570 

2.27 

O.  I 

.00038 

O.O6 

4.1 

.01610 

2-33 

0.2 

.00077 

O.  II 

4.2 

.01650 

2.38 

0-3 

.00116 

0.17 

4.3 

.01690 

2.44 

0.4 

•00155 

0.23 

4-4 

.01730 

2.50 

0-5 

.00193 

0.28 

4-5 

.01770 

2.55 

0.6 

.00232 

0-34 

4.6 

.OlSlO 

2.61 

0.7 

.00271 

0.40 

4-7 

.01850 

2.67 

0.8 

.00310 

0-45 

4-8 

.01890 

2.72 

0.9 

.00349 

0.51 

4-9 

•01930 

2.78 

.0 

.00388 

0-57 

5-0 

.01970 

2.84 

.1 

.00427 

0.63 

5-i 

.02010 

2.89 

.2 

.  00466 

0.68 

5-2 

.02051 

2.95 

•  3 

-  00505 

0.74 

5-3 

.O2O9I 

3.01 

•4 

.00544 

0.80 

5.4 

.02131 

3.06 

•  5 

.00583 

0.85 

5-5 

.02171 

3.12 

.6 

.00622 

0.91 

5-6 

.O22II 

3.18 

•  7 

.  00662 

0.97 

5-7 

.02252 

3.23 

.8 

.00701 

1.02 

5-8 

.02292 

3.29 

•9 

.00740 

1.  08 

5-9 

•02333 

3-35 

2.0 

.00779 

I.  14 

6.0 

•02373 

3-40 

2.1 

.00818 

I.I9 

6.1 

.02413 

3-46 

2.2 

.00858 

1.25 

6.2 

•02454 

3-52 

2-3 

.00897 

1.31 

6-3 

.02494 

3-57 

2.4 

.00936 

1.36 

6.4 

•02535 

3.63 

2-5 

.00976 

1.42 

6-5 

-02575 

3-69 

2.6 

.01015 

1.48 

6.6 

.026l6 

3-74 

2.7 

.01055 

i-53 

6.7 

.02657 

3.80 

2.8 

.01094 

1-59 

6.8 

.02697 

3-86 

2.9 

.01134 

1.65 

6.9 

.02738 

3-91 

3-o 

.01173 

1.70 

7.0 

.02779 

3-97 

3-i 

.OI2I3 

1.76 

7.1 

.02819 

4-03 

3-2 

.01252 

1.82 

7.2 

.O286O 

4.08 

3-3 

.01292 

1.87 

7-3 

.02901 

4.14 

3-4 

.01332 

.   1-93 

7-4 

.02942 

4.20 

3-5 

.01371 

1.99 

7-5 

.02983 

4-25 

3-6 

.01411 

2.04 

7-6 

.03024 

4-31 

3-7 

.01451 

2.IO 

7-7 

.  03064 

4-37 

3-8 

.01491 

2.16 

7-8 

.03105 

4.42 

3-9 

•01531 

2.21 

7-9 

.03146 

4.48 

118 


SUGAR  ANALYSIS. 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific  • 
Gravity. 

Degrees 
Baume. 

S.o 

1.03187 

4-53    . 

13.0 

I  .05276 

7-36 

8.1 

I  .03228 

4.59 

I3-I 

1.05318 

7  4i 

8.2 

1.03270 

4.65 

13-2 

1.05361 

7-47 

8-3 

I.033II 

4.70 

13-3 

1-05404 

7-53 

8.4 

1.03352 

4.76 

13-4 

1.05446 

7.58 

8.5 

1-03393 

4-82 

13-5 

1.05489 

7.64 

8.6 

I  •  03434 

4-87 

13.6 

1.05532 

7.69 

8-7 

1.03475 

4-93 

13-7 

1-05574 

7-75 

8.8 

1-03517 

4.99 

13-8 

1.05617 

7.81 

8.9 

1.03553 

5-04 

13-9 

1.05660 

7.86 

9.0 

1-03599 

5.io 

14-0 

1.05703 

7.92 

9.1 

1.03640 

5.i6 

14.1 

1.05746 

7.98 

9.2 

1.03682 

5-21 

14.2 

1.05789 

8.03 

9-3 

1.03723 

5-27 

1-4-3 

1.05831 

8.09 

9-4 

I.03765 

5-33 

14.4 

1.05874 

8.14 

9-5 

1.03806 

5.38 

14.5 

1.05917 

8.20 

9.6 

1.03848 

5-44 

14.6 

1.05960 

8.26 

9-7 

1.03889 

5-50 

14.7 

1.06003 

8.31 

9.8 

1.03931 

5-55 

14.8 

I  .  06047 

8.37 

9-9 

1.03972 

5-61 

14.9 

1  .  06090              8  .  43 

10.  0 

1.04014 

5.67 

15.0 

1.06133              8.48 

10.  I 

1.04055 

5-72 

I5-I 

1.06176              8.54 

10.2 

1.04097 

5.78 

15-2 

1.06219 

8.59 

10.3 

1.04139 

5-83 

15-3 

1.06262 

8.65 

10.4 

1.04180 

5.89 

15  4 

1.06306 

8.71 

10.5 

1.04222 

5-95 

15-5 

1.06349 

8.76 

10.6 

1.04264 

6.00 

15.6 

i  .06392 

8.82 

10.7 

1.04306 

6.06 

15.7 

1.06436 

8.88 

10.8 

1.04348 

6.12 

15-8 

1.06479 

8-93 

10.9 

1.04390 

6.17 

15.9 

1.06522 

8.99 

II.  0 

1.04431 

6.23 

16.0 

1.06566 

9.04 

ii.  i 

1.04473 

6.29 

16.1 

1.06609              9.10 

II.  2 

I.045I5 

6-34 

16.2 

1.06653              9-i6 

ii.  3 

1.04557 

6.40 

16.3 

1.06696              9.21 

11.4 

1.04599 

6.46 

16.4" 

1.06740'             9.27 

ii.  5 

1.04641 

6.51 

16.5 

1.06783              9.33 

ii.  6 

1.04683 

6.57 

16.6 

1.06827              9.38 

ii.  7 

1.04726 

6.62 

16.7 

1.06871              9.44 

ii.  8 

1.04768 

6.68 

16.8 

1.06914              9-49 

11.9 

I  .04810 

6.74 

16.9 

1.06958              9.55 

12.0 

1.04852 

6.79 

17.0 

1.07002              9.61 

12.  1 

1.04894 

6.85 

17.1 

i  .07046              9.66 

12.2 

1.04937 

6.91 

17.2 

1.07090              9.72 

12.3 

1.04979 

6.96 

17-3 

1.07133              9.77 

12.4 

I.0502I 

7.02 

17.4 

107177              9.83 

12.5 

1.05064 

7.08 

17-5 

1.07221              9.89 

12.6 

1.05106 

7-13 

17.6 

1.07265              9.94 

12.7 

1.05149 

7.19 

17.7 

1.07309            10.00 

12.8 

1.05191 

7.24 

17-8 

1.07358            10.06 

12.9 

1.05233 

7.30 

17.9 

1.07397       !     10.  i  i 

SUGAR  ANALYSIS. 


119 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume". 

18.0 

1.07441 

10.  17 

23.0 

.09686 

12.96 

I8.I 

•07485 

IO.22 

23.1 

.09732 

13.02 

lS.2 

•07530 

10.28 

23-2 

.09777 

13.07 

18.3 

•07574 

10-33 

23-3 

.09823 

I3.I3 

18.4 

.07618 

10.39 

23-4 

.09869 

13.19 

18.5 

.07662 

10  45 

23-5 

.09915 

13.24 

18.6 

.07706 

10.50 

23.6 

.09961 

I3.30 

18.7 

•07751 

10.56 

23-7 

.  10007 

13-35 

18.8 

-07795 

IO.62 

23-8 

.10053 

I3.4I 

18.9 

.07839 

10.67 

23-9 

.10099 

13.46 

19.  o 

.07884 

10-73 

24.0 

.10145 

13-52 

19.1 

.07928 

10.78 

24.1 

.  lOlgl 

13.58 

19.2 

•07973 

10.84 

24.2 

.10237 

I3.63 

iQ-3 

.08017 

10.90 

24-3 

.  10283 

13.69 

19.4 

.08062 

10.95 

24.4 

.10329 

13-74 

iQ-5 

.08106 

II.  OI 

24-5 

•10375 

13.80 

19.6 

.08151 

1  1.  06 

24.6 

.  10421 

13.85 

19.7 

.08196 

II.  12 

24.7 

.  10468 

I3-91 

19.8 

.08240 

II.I8 

24.8 

.10514 

13.96 

19.9 

.08285 

11.23 

24-9 

.  10560 

14.02 

20.0 

.08329    . 

11.29 

25.O 

.  10607 

14.08 

20.1 

.08374 

11-34 

25-1 

.10653 

14.13 

20.2 

.08419 

11.40 

25.2 

.  10700 

14.  19 

20.3 

.08464 

11-45 

25.3 

.  10746 

14.24 

2O.4 

.08509 

11.51 

25-4 

.10793 

14.30 

20.5 

•08553 

H.57 

25-5 

.  10839 

14-35 

20.6 

•08599 

11.62 

25.6 

.10886 

14.41 

20.7 

.08643 

11.68 

25-7 

.  10932 

14.47 

20.8 

.08688 

11-73- 

25-8 

.10979 

14.52 

20.9 

.    -08733 

11.79 

25-9 

.11026 

14-58 

21.  0 

.08778 

11.85 

26.0 

.  11072 

14.63 

21.  I 

.08824 

11.90 

26.1 

.11119 

14-69 

21.2 

.08869 

11.96 

26.2 

.11166 

14.74 

21-3 

.08914 

12.  OI 

26.3 

.  11213 

14.80 

21.4 

.08959 

12.07 

26.4 

.11259 

14.85 

21-5 

.  09004 

12.13 

26.5 

.11306 

14.91 

21.6 

.09049  . 

12.18 

26.6 

•II353 

14.97 

21.7 

.09095 

12.24 

26.7 

.  11400 

15.02 

21.8 

.09140 

12.29 

26.8 

.11447 

15.08 

21.9 

.09185 

12.35 

26.9 

.11494 

15.13 

22.  O 

.09231 

12.40 

27.0 

.11541 

15-19 

22.  I 

.09276 

12.46 

27.1 

.11588 

15.24 

22.2 

.09321 

12.52 

27.2 

•11635 

15-30 

22.3 

•09367 

12.57 

27-3 

.11682 

15-35 

22.4 

.09412 

12.63 

27-4 

.11729 

I5-4I 

22.5 

.09458- 

12.68 

27-5 

.11776 

15.46 

22.6 

•09503 

12.74 

27-6 

.11824 

15-52 

22.7 

.09549 

12.80 

27-7 

.11871 

15-58 

22.8 

•09595 

12.85 

27-8 

.  11918 

^15-63 

22.9 

.09640 

12.91 

27-9 

.119^5 

15.69 

120 


SUGAR  ANALYSIS. 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume". 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

28.0 

I.I2OI3 

15-74 

33-0 

.14423 

18.50 

28.1 

I.  I  2060 

15.80 

33-1 

•  14472 

18.56 

28.2 

I.  I2I07 

15.85 

33-2 

.14521 

18.61 

28.3 

I.I2I55 

I5.91 

33-3 

•14570 

18.67 

28.4 

I.I22O2 

15.96 

33-4 

.  14620 

18.72 

28.5 

I.  I225O 

16.02 

33-5 

.  14669 

18.78 

28.6 

I.I2297 

16.07 

33-6 

.14718 

18.83 

28.7 

I-I2345 

16.13 

33-7 

.14767 

18.89 

28.8 

I.I2393 

16.18 

33.8 

.14817 

18.94 

28.9 

I.I2440 

16.24 

33-9 

.  14866 

19.00 

29.0 

I.I2488 

16.30 

34-o 

.14915 

19.05 

29.1 

I.I2536 

16.35 

34-1 

.  14965 

19.11 

29.2 

1.12583 

16.41 

34.2 

.15014 

19.16 

29-3 

I  .12631 

16.46 

34-3 

.15064 

19.22 

29.4 

I.I2679 

16.52 

34-4 

.15113 

19.27 

29-5 

I.I2727 

16-57 

34-5 

.15163 

19-33 

29.6 

I.I2775 

16.63 

34-6 

•I52I3 

19.38 

29.7 

I  .  12823 

16.68 

34.7 

.15262 

19.44 

29.8 

I.I287I 

16.74 

34-8 

.15312 

19.49 

29.9 

I.I29I9 

16.79 

34-9 

.15362 

19-55 

30.0 

1.12967 

16.85 

35-0 

.15411 

19.60 

30.1 

I.I30I5 

16.90 

35-1 

.15461 

19.66 

30.2 

I.I3063 

16.96 

35-2 

-I55II 

19.71 

30.3 

I.I3III 

17.01 

35.3 

.15561 

19.76 

30-4 

I.I3I59 

17.07 

35-4 

.15611 

19.82 

30.5 

I.I3207 

17.12 

35-5 

.15661 

19.87 

30.6 

I.I3255 

17.18 

35-6 

.15710 

19-93 

30.7 

I.I3304 

17.23 

35-7 

.15760 

19.98 

30.8 

I.I3352 

17.29 

35-8 

.15810 

20.04 

30-9 

I  .  13400 

17-35 

35-9 

.1586*1 

20.09 

31.0 

I.I3449 

17.40 

36.0 

.15911 

20.  15 

3I-I 

I.I3497 

17.46 

36.  i 

.15961 

20.20 

31.2 

I.I3545 

I7.5I 

36.2 

.  l6oil 

20.26 

31-3 

I.I3594 

17-57 

36.3 

.16061 

20.31 

3L4 

1.13642 

17.62 

36-4 

.  16111 

20.37 

3r-5 

1.13691 

17.68 

36.5 

.  16162 

20.42 

31-6 

I.I3740 

17-73 

36.6 

.16212 

20.48 

3i.7 

I.I3788 

17-79 

36.7 

.16262 

20.53 

31-8 

I.I3837 

17.84 

36.8 

.16313 

20.59 

3i-9 

I.I3885 

17.90 

36-9 

.16363 

20.64 

32.0 

LI3934 

17-95 

37-0 

.16413 

20.70 

32.1 

I.I3983 

18.01 

37-1 

.16464 

20.75 

32.2 

I.I4032 

18.06 

37-2 

.16514 

20.80 

32.3 

I.I4O8I 

18.12 

37.3 

.16565 

20.86 

32.4 

I.I4I29 

18.17 

37.4 

.16616 

20.91 

32.5 

I.I4I78 

18.23 

37-5 

.  16666 

20.97 

32.6 

I.I4227 

18.28 

37-6 

.16717 

21.  02 

32-7 

1.14276 

18.34 

37-7 

.16768 

21.08 

32-8 

I.I4325 

18.39 

37-8 

.16818 

21.13 

32-9 

I  •  H374 

18.45 

37-9 

.  16869 

21.  19 

SUGAR  ANALYSIS. 


121 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baiiine*. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume". 

38.0 

.  16920 

21.24 

43-0 

•1950S 

23-96 

38.1 

.16971 

21.30 

43-1 

.19558 

24.01 

38.2 

.17022 

21-35 

43-2 

.19611 

24.07 

38.3 

.17072 

21.40 

43-3 

.19663 

24.  12 

38.4 

.17132 

21.46 

43.4 

.19716 

24.17 

38-5 

.17174 

21-51 

43-5 

.19769 

24.23 

38.6 

.17225 

21-57 

43-6 

.19822 

24.28 

38.7 

.17276 

21.62 

43-7 

•19875 

24-34 

38.8 

.17327 

21.68 

43-8 

•  19927 

24-39 

38.9 

•17379 

21.73 

43-9 

.  19980 

24.44 

39-o 

.17430 

21.79 

44.0 

•  20033 

24.50 

39-i 

.17481 

21.84 

44.1 

.  20086 

24-55 

39-2 

•17532 

21.90 

44-2 

.20139 

24.61 

39-3 

.17583 

21.95 

44-3 

.20192 

24.66 

39-4 

.17635 

22.00 

44.4 

-20245 

24.71 

39-5 

.17686 

22.06 

44-5 

.  20299 

24-77 

39-6 

.17737 

22.11 

44-6 

.20352 

24.82 

39-7 

.17789 

22.17 

44-7 

.  20405 

24.88 

39-8 

.17840 

22.22 

44-8 

.20458 

24-93 

39-9 

.17892 

22.28 

44-9 

.20512 

24.98 

40.0 

•17943 

22.33 

45-0 

.20565 

25.04 

40.1 

.17995 

22.38 

45.1 

.20618 

25.09 

40.2 

.18046 

22-44 

45-2 

.20672 

25-I4 

40-3 

.18098 

22.49 

45-3 

.20725 

25.2O 

40.4 

.18150 

22-55 

45-4 

•20779 

25.25 

40.5 

.  18201 

22.6O 

45  5 

.20832 

25.31 

40.6 

.18253 

22.66 

45-6 

.20886 

25-36 

40.7 

•18305 

22.71 

45-7 

.20939 

25-4I 

40.8 

•18357 

22.77 

45-8 

-  20993 

25-47 

40.9 

.18408 

22.82 

45-9 

.21046 

25.52 

41.0 

.18460 

22.87 

46.0 

.21100 

25-57 

41.1 

.18512 

22.93 

46.1 

•2II54 

25.63 

41.2 

.18564 

22.98 

46.2 

.21208 

25.68 

41-3 

.18616 

23-04 

46.3 

.21261 

25-74 

41.4 

.18668 

23.09 

46.4 

.21315 

25-79 

41-5 

.  18720 

23-15 

46.5 

.21369 

25.84 

41.6 

.18772 

23.20 

46.6 

.21423 

25.90 

4*.  7 

.18824 

23.25 

46-7 

•21477 

25.95 

41.8 

.18877 

23-31 

46.8 

.21531 

26.OO 

41.9 

.18929 

23.36 

46.9 

.21585 

26.06 

42.0 

.18981 

23.42 

47-o  - 

.21639 

26.11 

42.1 

.I9033 

23.47 

47.1 

•21693 

26.17 

42.2 

.  19086 

23.52 

47-2 

•21747 

26.22 

42.3 

.19138 

23.58 

47-3 

.21802 

26.27 

42-4 

.19190 

23.63 

47-4 

.21856 

26.33 

42.5 

.19243 

23.69 

47-5 

.2iqiO 

26.38 

42.6 

.I9295 

23.74 

47.6 

.21964 

26.43 

42.7 

.  19348 

23.79 

47.7 

I  .22019 

26.49 

42.8 

.19400 

23.85 

47.8 

1.22073 

26.54 

42.9 

•  19453 

23.90 

47-9 

1.22127 

26.59 

122 


SUGAR  ANALYSIS. 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

48.0 

.22182 

26.65 

53-0 

.24951 

29.31 

48.1 

.22236 

26.70 

53-1 

.25008 

29-36 

48.2 

.22291  . 

26.75 

53-2 

.25064 

29.42 

48.3 

.22345 

26.81 

53-3 

.25120 

29.47 

48.4 

.  22400 

26.86 

53-4 

-25177 

29.52 

43-5 

•22455 

26.92 

53-5 

•25233 

29-57 

48.6 

.22509 

26.97 

53-6 

.25290 

29.63 

48-7 

.22564 

27.02 

53-7 

•25347 

29.68 

48.8 

.22619 

27.08 

53-8 

.25403 

29.73 

48.9 

.22673 

27.I3 

53-9 

.25460 

29.79 

49.0 

.22728 

27.18 

54  -o 

.25517 

29.84 

49.1 

.22783 

27-24 

54.i 

•25573 

29.89 

49.2 

.22838 

27.29 

54.2 

.25630 

29.94 

49-3 

.22893 

27-34 

54-3 

.25687 

30.00 

49.4 

.22948 

27.40 

54-4 

.25744 

30.05 

49-5 

.23003 

27-45 

54-5 

.25801 

30.10 

49.6 

.23058 

27.50 

54-6 

.25857 

30.  16 

49-7 

.23113 

27.56 

54-7 

•259H 

30.21 

49.8 

.23168 

27.61 

54-8 

.25971 

30.26 

49.9 

.23223 

27.66 

54-9 

.26028 

30.31 

50.0 

.23278 

27.72 

55-o 

.26086 

30-37 

50.1 

•23334 

27.77 

55-1 

.26143 

30.42 

50.2 

•23389 

27.82 

55-2 

.  26200 

30-47 

50-3 

•23444 

27.88 

55-3 

.26257 

30-53 

50.4 

•23499 

27-93 

55-4 

.26314 

30.58 

50.5 

•23555 

27.98 

55-5 

.26372 

30.63 

50.6 

.23610 

28.04 

55-6 

.26429 

30.68 

50.7 

.  23666 

28.09 

55-7 

.26486 

30.74 

50.8 

.23721 

28.14 

55-8 

.26544 

30-79 

50.9 

•23777 

28.20 

55-9 

.26601 

30.84 

51-0 

.23832 

28.25 

56.0 

.26658 

30.89 

5i-i 

.23888 

28.30 

56-1 

.26716 

30.95 

51-2 

•23943 

28.36 

56-2 

.26773 

31.00 

5i-3 

.23999 

28.41 

56.3 

.26831 

31-05 

51-4 

•24055 

28.46 

56-4 

.26889 

31.10 

51-5 

.24111 

28.51 

.     56.5 

.26946 

31.  16 

51.6 

.24166 

28.57 

56.6 

.27004 

31.21 

51-7 

.24222 

28.62 

56.7 

.27062 

31  .26 

51.8 

.24278 

28.67 

56.8 

.27120 

3i-3i 

51-9 

•24334 

28.73 

56.9 

.27177 

31-37 

52.0 

.  24390 

28.78 

57-o 

•27235 

31.42 

52.1 

.24446 

28.83 

57-1 

.27293 

31-47 

52.2 

.24502 

28.89 

57-2 

.27351 

3I-52 

52.3 

.24558 

28.94 

57-3 

.27409 

31-58 

52.4 

.24614 

28.99 

57-4 

.27467 

31-63 

52.  '5 

.24670 

29.05 

57-5 

•27525 

31.68 

52.6 

.24726 

29.10 

57-6 

.27583 

31-73 

52.7 

.24782 

29.15 

57-7 

.27641 

31-79 

52.8 

1.24839 

29.20 

57-8 

.27699 

31.84 

52.9 

1.24895 

29.26 

57-9 

.27758 

31.89 

SUGAR  ANALYSIS. 


123 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baiiine*. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

58.0 

.27816 

31-94 

63.0 

.30777 

34-54 

58.1 

.27874 

32.00 

63.I 

•30837 

34-59 

58.2 

.27932 

32.05 

63.2 

.30897 

34-65 

5S.3 

.27991 

32.  10 

63.3 

.30958 

34-70 

58.4 

.28049 

32.15 

63-4 

.31018 

34-75 

58.5 

.28107 

32.20 

63-5 

.31078 

34.80 

58.6 

.28166 

32.26 

63.6 

.31139 

34-85 

58.7 

.28224 

32.31 

63-7 

.31199 

34-9° 

58.8 

.2^8283 

32.36 

63-8 

.31260 

34-96 

58.9 

.28342 

32.41 

63.9 

.31320 

35-01 

59-° 

.  28400 

32.47 

64.0 

.31381 

35-o6 

59-i 

.28459 

32.52 

64.1 

.3M42 

35-n 

59-2 

.28518     . 

32.57 

64.2 

•3*502 

35-i6 

59-3 

.28576 

32.62 

64-3 

.31563 

35-21 

59-4 

.28635 

32.67 

64.4 

.31624 

35-27 

59-5 

.28694 

32-73 

64-5 

.31684 

35-32 

59-6 

.28753 

32.78 

64.6 

•3J745 

35-37 

59-7 

.28812 

32.83 

64.7 

.  3  i  806 

35-42 

59-8 

.28871 

32.88 

64.8 

.31867 

35-47 

59-9 

.28930 

32.93 

64.9 

.31928 

35-52 

60.0 

.28989 

32.99 

65.0 

.31989 

35-57 

60.  i 

.29048 

33-04 

65.1 

.32050 

35-63 

60.2 

.29107 

33-09 

65.2 

.32111 

35-63 

60.3 

.29166 

33.14 

65.3 

.321/2 

35-73 

60.4 

.29225 

33-20 

65.4 

.32233 

35-78 

60.5 

.29284 

33-25 

65.5 

.32294 

35-S3 

60.6 

•29343 

33-30 

65.6 

.32355 

35-88 

60.  7 

.29-103 

33-35 

65.7 

•32417 

35-93 

60.8 

.29462 

33-40 

65.8 

.32478 

35-98 

60.9 

.29521 

33-46 

65-9 

.32539 

36.04 

61.0 

.29581 

33.51 

66.0 

.32601 

36.09 

61.1 

.  29640 

33.56 

66.1 

.32662 

36.14 

61  .2 

.29700 

33-61 

66.2 

•32724 

36.19 

61.3 

•29759 

33-66 

66.3 

•32785 

36.24 

61  .4 

.29819 

33-71 

66.4 

•32847 

36.29 

61.5 

.29878 

33-77 

66.5 

.32908 

36.34 

61.6 

.29938 

33-82 

66.6 

.32970 

36.39 

61.7 

.  29998 

33-87 

66.7 

•33031 

36.45 

61.8 

•30057 

33-92 

66.8 

•33093 

36-50 

61.9 

.30117 

33-97 

66.9 

.33155 

36.55 

62.0 

•30177 

34-03 

67.0 

.33217 

36.60 

62.1 

.30237 

34-o8 

67.1 

.33278 

36.65 

62.2 

.30297 

34-13 

67.2 

•33340 

36.70 

62.3 

•30356 

34.18 

67-3 

.33402 

36.75 

62.4 

.30416 

34-23 

67.4 

•  33464 

36.80 

62.5 

•  30476 

34.28 

67-5 

.33526 

36.85 

62.6 

•30536 

34-34 

67.6 

•33588 

36.90 

62.7 

.30596 

34-39 

67-7 

33650 

36.96 

62.8 

1-30657 

34-44 

67.8 

33712 

37.01 

62.9 

1.30717 

34-49 

67-9 

33774 

37.o6 

124 


SUGAR  ANALYSIS. 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baiiine". 

68.0 

1.33836 

37-11 

73-0 

1.36995 

39-64 

68.1 

1.33899      . 

37-16 

73-1 

•37059 

39-69 

68.2 

1.33961 

37-21 

73-2 

1.37124 

39-74 

68.3 

1.34023 

37-26 

73.3 

.37188 

39-79 

68.4 

1.34085 

37-31 

73.4 

.37252 

39-84 

68.5 

1.34148 

37.36 

73.5 

.37317 

39-89 

63.6 

1.34210 

37-41 

73-6 

•        .37381 

39-94 

68.7 

1.34273 

37-47 

73-7 

.37446 

39-99 

68.8 

1-34335 

37-52 

73-8 

•37510 

40.04 

68.9 

1.34398 

37-57 

73-9 

•37575 

40.09 

69.0 

i  .  34460 

37-62 

74-o 

•37639 

40.14 

69.1 

1.34523 

37-67 

74.1 

•37704 

40.19 

69.2 

I.34585 

37-72 

74-2 

.37768 

40.24 

69-3 

i  •  34648 

37-77 

74-3 

.37833 

40.29 

69.4 

I-347II 

37.82 

74-4 

.37898 

40.34 

69-5 

1-34774 

37.87 

74-5 

-37962 

40.39 

69.6 

1.34836 

37-92 

74.6 

.38027 

40.44 

69.7 

1.34899 

37-97 

74-7 

.38092 

40.49 

69.8 

i  •  34962 

38.02 

74-8 

•38157 

40.54 

69.9 

1-35025 

38.07 

74-9 

..38222 

40.59 

70.0 

1.35088 

38.12 

75-0 

.38287 

40.64 

70.1 

I.35I5I 

38.18 

75-1 

.38352 

40.69 

70.2 

I.352I4 

38-23 

75-2 

•38417 

40.74 

70.3 

I-35277 

38.28 

75-3 

.38482 

40.79 

70.4 

1-35340 

38.33 

75-4 

.38547 

40.84 

70.5 

1-35403 

38.38 

75-5 

.38612 

40.89 

70.6 

1.35466     . 

38.43 

,        75-6 

08677 

40.94 

70.7 

1-35530 

38.48 

75-7 

.38743 

40.99 

70.8 

1-35593 

38.53 

75.8 

.38808 

41.04 

70.9 

1.35656 

38.58 

75-9 

•38873 

41.09 

71.0 

1.35720 

38-63 

76.0 

.38939 

41.14 

71.  1 

I.35783 

38.68 

76.1 

.  39°°4 

41.19 

71.2 

1.35847 

38-73 

76.2 

.39070 

41.24 

71.3 

I-359IO 

38-78 

76.3 

.39135 

41.29 

71.4 

1-35974 

38.83 

76.4 

.39201 

41-33 

71-5 

1.36037 

38.88 

76.5 

.39266 

41.38 

71.6 

1.36101 

38.93 

76.6 

•39332 

41-43 

71.7 

1.36164 

38.98 

76.7 

•39397 

41.48 

71.8 

1.36228 

39-03 

76.8 

•39463 

41.53 

71.9 

1.36292 

39-o8 

76.9 

•39529 

41.58 

72.0 

1-36355 

39-13 

77-0 

•39595 

41.63 

72.1 

1.36419 

39-19 

77-i 

.  39660 

41.68 

72.2 

1-36483 

39-24 

77-2 

.39726 

41-73 

72.3 

1.36547 

39-29 

77-3 

•39792 

41.78 

72.4 

1.36611 

39-34 

77-4 

-39858 

41.83 

72-5 

1.36675 

39  39 

77-5 

.39924 

41.88 

72.6 

1.36739 

39-44 

77-6 

•  3999° 

41-93 

72-7 

1.36803 

39  •  49 

77-7 

i  .40056 

41.98 

72.8 

1.36867 

39-54 

77-8 

i  .40122 

42.03 

72-9 

1.36931 

39-59 

77-9 

1.40188 

42.08 

SUGAR  ANALYSIS. 


125 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

78.0 

.40254 

42.13 

83.0 

•43614 

44.58 

78.1 

.40321 

42.18 

83.1 

.43682 

44.62 

78.2 

•40387 

42.23 

83.2 

•43750 

44-67 

78.3 

•40453 

42.28 

83-3 

.43819 

44-72 

78.4 

.40520 

42.32 

83.4 

.43887 

44-77 

73.5 

.40586 

42.37 

83-5 

•43955 

44.82 

78.6 

.40652 

42.42 

83.6 

•  44024 

44.87 

78.7 

.40719 

42.47 

83.7 

•44092 

44.91 

78.8 

.40785 

42.52 

83.8 

.44161 

44.96 

78.9 

.40852 

42-57 

83-9 

.44229 

45-01 

7Q.O 

.40918 

42.62 

84.0 

.44298 

45-o6 

79.1 

.40985 

42.67 

84.1 

.44367 

45-11 

79-2 

.41052 

42.72 

84.2 

•44435 

45.16 

79-3 

.41118 

42.77 

84-3 

•44504 

45-21 

79-4 

.41185 

42.82 

84.4 

•4-4573 

45-25 

79-5 

.41252 

42.87 

84-5 

.44641 

45-30 

79  -6 

.41318 

42.92 

84.6 

.44710 

45-35 

79-7 

•41385 

42  .  96 

84-7 

•44779 

45-40 

79-8 

.41452 

43-or 

84.8 

.44848 

45-45 

79-9 

•-41519 

43.06 

84.9 

.44917 

45-49 

80.0 

.41586 

43-H 

85.0 

.44986 

45-54 

80.  i 

.41653 

43.16 

85-1 

•45055 

45-59 

80.2 

.41720 

43-21 

85-2 

-45124 

45-64 

80.3 

.41787 

43-26 

85-3 

•45193 

45  '-69 

80.4 

.41854 

43-31 

85.4 

.45262 

45-74 

80.5 

.41921 

43.36 

85-5 

•45331 

45.78 

80.6 

.41989 

43-41 

85.6 

.45401 

45-83 

80.7 

.42056 

43-45 

85.7 

-45470 

45-88 

80.8 

.42123 

43-50 

85.8 

•45539 

45-93 

80.9 

.42190 

43-55 

85.9 

.45609 

45.98 

81.0 

.42258 

43.60 

86.0 

•45678 

46.02 

81.1 

•42325 

43-65 

86.1 

•45748 

46.07 

81.2 

.42393 

43-70 

86.2 

.45817 

46.12 

81.3 

.42460 

43.75 

86.3 

.45887 

46.17 

81.4 

.42528 

43.80 

86.4 

•45956 

46.22 

81.5 

.42595 

43-85 

86.5 

.46026 

46.26 

Si.  6 

•42663 

43-89 

86.6 

.46095 

46.31 

81.7 

•42731 

43-94 

86.7 

.46165 

46.36 

81.8 

.42798 

43-99 

86.8 

•46235 

46.41 

81.9 

.42866 

44.04 

86.9 

•  46304 

46.46 

82.0 

•42934 

44.09 

87.0 

.46374 

46.50 

82.1 

.43002 

44.14 

87.1 

•46444 

46.55 

82.2 

•43070 

44.19 

87.2 

•  -46514 

46.60 

82.3 

•43137 

44-24 

87.3 

.46584 

46-65 

82.4 

•43205 

44.28 

87-4 

.46654 

46.69 

82.5 

.43273 

44-33 

87-5 

.46724 

46.74 

82.6 

•43341 

44.38 

87.6 

.46794 

46.79 

82.7 

.        .43409 

44-43 

87.7 

.46864 

46.84 

82.8 

.43478 

44.48 

87.8 

.46934 

46.88 

82.9 

•43546 

44-53 

87.9 

.47004 

46.93 

126 


SUGAR  ANALYSIS. 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume. 

8S.o 

.47074 

46.98 

93-0 

00635 

49-34 

88.1 

•47145 

47-03 

93-1 

•50707 

49-39 

88.2 

.47215 

47.08 

93-2 

•50779 

49-43 

88.3 

•4/285 

47.12 

93-3 

•50852 

49-48 

88.4 

.47356 

47-17 

93-4 

•  50924 

49-53 

88.5 

.47426 

47-22 

93-5 

.  50996 

49-57 

88.6 

.47496 

47.27 

93-6 

.51069 

49.62 

88.7 

.47567 

47-31 

93-7 

.51141 

49.67 

88.8 

•47637 

47-36 

93-8 

.51214 

49.71 

88.9 

.47708 

47.41 

93-9 

.51286 

49-76 

89.0 

•47778 

47.46 

94.0 

•51359 

49.81 

89.1 

.47849 

47.50 

94.1 

•5I43I 

49-85 

89.2 

.47920 

47.55 

94-2 

•51504 

49.90 

89-3 

.47991 

47.60 

94-3 

•51577 

49-94 

89.4 

.48061 

47-65 

94-4 

.51649 

49-99 

89-5 

.48132 

47.69 

94-5 

.51722 

50.04 

89.6 

.48203 

47-74 

94-6 

•51795 

50.08 

89.7 

.48274 

47-79 

94-7 

.51868 

50.13 

89.8 

•48345 

47-83 

94.8 

•5I94I 

50.18 

89.9 

.48416 

47-88 

94.9 

.52014 

50.22 

90.0 

.48486 

47-93 

95-0 

•52087 

50.27 

90.1 

.48558 

47.98 

95-1 

•52159 

50.32 

90.2 

.48629 

48.02 

95-2 

.52232 

50.36 

90.3 

.48700 

48.07 

95-3 

•52304 

50.41 

90.4 

.48771 

48.12 

95  4 

•52376 

50-45 

90.5 

.    .48842 

48.17 

95-5 

•52449 

50.50 

90.6 

.48913 

48.21 

95-6 

•52521 

50  55 

90.7 

•48985 

48.26 

95-7 

•52593 

50.59 

90.8 

.49056 

48.31 

95-8 

•52665 

50.64 

90.9 

.49127 

48.35 

95-9 

.52738 

50.69 

91.0 

.49199 

48.40 

96.0 

.52810 

50.73 

91.1 

.49270 

48.45 

96.  i 

.52884 

50-78 

Ql.flf 

•49342 

48-50 

96.2 

.52958 

50.82 

QI-3 

•49413 

48.54 

96.3 

.53032 

50.87 

91.4 

•49485 

48.59 

96.4 

•53IO6 

50.92 

91-5 

.49556 

48.64 

96.5 

.53l8o 

50.96 

91.6 

.49628 

48.68 

96.6 

•53254 

51.01 

91.7 

.49700 

48.73 

96.7 

.53328 

51-05 

91.8 

•49771 

48.78 

96.8 

.53402 

51.10 

91.9 

.49843 

48.82 

96.9 

•534"6 

5LI5 

92.O 

•49915 

48.87 

97.0 

•53550 

5I-I9 

92.1 

.49987 

48.92 

97.1 

•53624 

51-24 

92.2 

.50058 

48.96 

97.2 

•53698 

51.28 

92.3 

.50130 

49.01 

97-3 

•53772 

51-33 

92.4 

.50202 

49.06 

97.4 

•  53846 

5I-38 

92.5 

•50274 

49.11 

97-5 

•53920 

5L42 

92.6 

•  50346 

49-^5 

97-6 

•53994 

51-47 

92.7 

.50419 

49.20 

97-7 

.54068 

Si-Si 

92.8 

.50491 

49-25 

97-8 

.54142 

5I-56 

92.9 

•50563 

49.29 

97-9 

.54216 

51.60 

SUGAR  ANALYSIS. 


127 


Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume". 

Degrees 
Brix. 

Specific 
Gravity. 

Degrees 
Baume". 

98.0 

.54290 

51.65 

99.0 

.55040 

52.11 

98.1 

.54365 

51.70 

99.1 

•55II5 

52.15 

98.2 

.  54440 

51-74 

99.2 

.55189 

52.20 

98.3 

•54515 

5L79 

99-3 

•55264 

52.24 

98.4 

•54590 

51.83 

99.4 

-55338 

52.29 

93.5 

.54665 

51-88 

99-5 

•55413 

52.33 

98.6 

•54740 

5L92 

99  6 

.55487 

52.38 

98.7 

.54815 

5L97 

99-7 

.55562 

52.42 

98.8 

.54890 

52.01 

99.8 

.55636 

52.47 

98.9 

.54965 

52.06 

99.9 

•557II 

52.51 

100.  0 

1.55785 

52.56 

II. 

CORRECTIONS  FOR  TEMPERATURE  IN  DE- 
TERMINATIONS BY  THE  SPECIFIC  GRAV- 
ITY HYDROMETER. 

(CASAMAJOR.) 

129 


130 


SUGAR  ANALYSIS. 


II. 


Normal  Temperature  :  15.0°  C. 

Normal  Temperature  :  17.5°  C.     • 

Temperature  in 
Degrees  Centigrade. 

Add  to  the  Reading  of 
the  Hydrometer. 

Temperature  in 
Degrees  Centigrade. 

Add  to  the  Reading  of 
the  Hydrometer. 

9.  go 

—0.0005 

7-5 

—O.OOIO 

15.00 

0  .  0000 

13.0 

—  0.0005 

18.20 

-f  0.0005 

17-5 

0  .  0000 

20.75 

O.OOIO 

20.2 

-j-o  .  0005 

23.20 

O.OOI5 

23-0 

O.OOIO 

25.30 

O.OO2O 

25.0 

0.0015 

27.30 

0.0025 

27.0 

0.0020 

29.40 

0.0030 

29.0 

0.0025 

31.20 

0.0035 

31.0 

o  .  0030 

32.80 

o  .  0040 

32-5 

O.OO35 

34.50 

0.0045 

34-7 

0.0040 

36.  10 

0.0050 

36.2 

0.0045 

37.60 

0.0055 

37-4 

O.OO5O 

38.80 

o  .  0060 

39-o 

0.0055 

40.40 

0.0065 

40.5 

0.0060 

41.60 

o  .  0070 

42.0 

0.0065 

42.90 

0.0075 

43-4 

O.OO7O 

44.20 

0.0080 

44.2 

0.0075 

45.00 

0.0083 

45-0 

0.0080 

III. 

CORRECTIONS  FOR  TEMPERATURE  IN  DE- 
TERMINATIONS BY  THE  BRIX  HYDRO- 
METER. , 

Normal  Temperature  =  17.5°  0. 

(STAMMER) 

131 


132 


SUGAR  ANALYSIS. 


III. 


DEGREE  BRIX  OF  THE  SOLUTION. 

Degree 
Centi- 

0 

5 

10 

15 

20 

25 

30 

85 

40 

50 

60 

70 

75 

grade. 

The  degree  read  is  to  be  decreased  by  — 

O° 

0.17 

0.30 

0.41 

0.52 

0.62 

0.72 

0.82 

0.92 

0.98     1.  1  1 

1.22 

1-25 

1.29, 

5 

0.230.30 

0.37 

0.44 

0.52 

0-59 

0.65 

0.72 

0.75    0.80 

0.88 

0.91 

0.94 

10 

O.2OO.26 

0.29 

0-33 

0.36 

0-39 

0.42 

0-45 

0.48    0.50 

o.54 

0.58 

0.61 

II 

0.180.23 

0.26 

0.28 

0.31 

0.34 

0.36 

0-39 

0.41 

0-43 

0.47 

0.50 

0-53 

12 

O.  l6  O.2O  O.22 

0.24 

0.26 

0.29 

0.31 

0-33 

0-34 

0.36 

0.40 

0.42 

0.46 

13 

0.14  o.  18  o.  19 

0.21 

0.22 

0.24 

0.26 

0.27 

0.28    0.29 

0-33 

0.35 

0-39 

14 

0.12,0.  15  0.16 

0.17 

0.18 

o.  19 

0.21 

0.22 

0.22 

0.23 

0.26 

0.28 

0.32 

15 

0.09  o.  ii 

0.12 

0.14 

0.14 

0.15 

0.16 

0.17 

0.16 

0.17 

o.  19 

O.2I 

0.25 

16 

0.06  0.07)0.08 

0.09 

0.10 

O.  IO 

O.  II 

0.12 

O.I2 

0.12 

o.  14 

o.  16 

0.18 

'?, 

0.02 

o.  02  0.03 

0.03 

0.03 

0.04 

0.04    0.04 

O.O4 

O.O4 

0.05 

0.05 

0.06 

The  degree  read  is  to  be  increased  by  — 

18 

0.02 

0.03J0.03 

0.03 

0.03 

0.03 

0.03 

0.03 

0.03 

0.03 

0.03 

0.03 

O.O2 

!Q 

0.06  0.080.08 

0.09 

0.09 

O.  IO 

O.  IO 

O.  IO 

O.  IO 

0.10 

O.  IO 

0.08 

O.O6- 

20 

O.  II 

0.140.15 

0.17 

0.17 

0.18 

0.18 

o.iS 

o.  19 

o.  19 

0.18 

0.15 

O.II 

21 

O.  16  O.2OJO.22  O.24 

0.24 

0.25 

0.25 

0.25 

0.26 

O.26 

0.25 

0.22 

0.18 

22 

0.21 

0.260.29  0.31 

0.31 

0.32 

0.32 

0.32 

0.33 

0-34 

0.32 

0.29 

0.25 

23 

0.270.320.35  0.37 

0.38 

0-39 

0-39 

0.39 

0.40 

0.42 

0-39 

0.36 

0.33 

24 

0.32  0.380.41 

0-43 

0.44 

0.46 

0.46 

0.47 

0.47 

O.5O 

0.46 

0-43 

0.40 

25 

0-37 

0.44 

0.47 

0.49 

0.51 

0-53 

0-54 

0.55 

0.55 

0.58 

0-54 

0.51 

0.48 

26 

0.430.500.540.56 

0.58 

0.60 

0.61 

0.62 

0.62 

0.66 

0.62 

0.58 

0-55 

27 

0.49  0.57  0.61  0.63 

0.65 

0.68 

0.68 

0.69 

0.70 

0.74 

0.70 

0.65 

0.62 

28 

0.56  0.640.68  0.70 

0.72 

o.  76 

0.76 

0.78 

0.78 

0.82 

0.78 

0.72 

o.  70 

29 

0.63 

0.71  0.75  0.78 

0.79 

0.84 

0.84 

0.86 

0.86 

0.90 

0.86 

0.80 

0.78 

30 

0.70 

0.780.82,0.87 

0.87 

0.92 

0.92 

0.94 

0.94 

0.98 

0.94 

o.8S 

0.86 

35 

I.  10 

1.17 

1.22  1.24 

1.30 

1.32 

1-33 

i-35 

1.36 

1-39 

1-34 

1.27 

1-25 

40 

1.50 

1.61 

1.67  I.7I 

1-73 

1.79 

1.79 

i.  80 

1.82 

1.83 

1.78 

1.69 

1.65 

50 

2.65 

2.712.74 

2.78 

2.80 

2.80 

2.80 

2.80 

2.79 

2.70 

2.56 

2.51 

60 

... 

3-87 

3.88,3.88 

3.88 

3-88 

3.88 

3.88 

3-9° 

3.82 

3-70 

3-43 

3-41 

7O 

c  .  1  8  c  .-?n 

c  .  14 

^  •  13 

5  •  10 

5.08 

5.06 

4.90 

4.72 

4.47 

4-35 

/^ 
80 

3   .   J.  U 

6.62 

6-59 

j  •  **t 
6.54 

D  '  x  O 

6.46 

6.38 

j  •  vw 

'6.30 

6.26 

6.06 

5.82 

5-50 

5-33 

IV. 

FACTO ES. 

Arranged  for  Specific  Gravity  Determinations. 

Calculated  for  Wiechmann :  Sugar  Analysis,  from  the  data  given 
in  Table  I. 

26.048 
Factor  = 


Degree  Brix  X  Specific  Gravity 


134 


SUGAR  ANALYSIS. 


IV. 


Specific 

Gravity. 

Factor. 

Specific 
Gravity. 

Factor. 

Specific 
Gravity. 

Factor. 

Specific 
Gravity. 

Factor. 

.0950 

1.053 

.0980 

1.023 

.1010 

0.990 

I  .  1040 

0-959 

•0955 

1.047 

.0985 

1.013 

.1015 

0.985 

I  .  1045 

0-955 

.0960 

1.042 

.0990 

1.008 

.1020 

0.981 

1.1050 

0.950 

.0965 

1-037 

•0995 

1.004 

.1025 

0.976 

I.I055 

0.946 

.0970 

1.033 

.IOOO 

I.OOO 

.1030 

0.972 

I  .  1060 

0.942 

•0975 

1.028 

.1005 

0.944 

•1035 

0.968 

V. 

FACTORS. 

Arranged  for  Brix  determinations. 

Calculated  for  Wiechmann:  Sugar  Analysis,  from  the  data  given 
in  Table  I. 

26.048 
Factor  = 


Degree  Brix  x  Specific  Gravity" 

185 


136 


SUGAR  ANALYSIS. 


y. 


Degree 
Brix. 

0 

1 

2 

3 

4 

5 

6 

7 

8 

9 

o 

260.381 

I  30.  140 

86.726 

6^  .OIQ 

51  .  006 

43.  313 

37>  m 

32.459 

28.842 

I 

25-947 

23-579 

J.  J^f  .  Ai-|.W 
2I.6O6 

19.936 

w  0  *  VAy 

18.505 

o  *  -  v  v 
17-265 

T-  J  *  J  *  O 

16.179 

15.222 

14.370 

13-609 

2 

12.923 

12.303 

n-739 

11.225 

10-753 

10.318 

9.918 

9-547 

9.202 

8.881 

3 

8.582 

8.302 

8.039 

7-793 

7.560 

7-342 

7.135 

6.939 

6-754 

6.578 

4 

6.41! 

6.253 

6.  101 

5-957 

5.819 

5.688 

5.562 

5.441 

5-326 

5-215 

5 

5.109 

5.007 

4.909 

4.814 

4-723 

4-635 

4.551 

4.469 

4-390 

4.314 

6 

4.241 

4.170 

4.101 

4-034 

3.969 

3.907 

3-846 

3.7&7 

3-730 

3.674 

7 

3.621 

3-568 

3.517 

3-468 

3.419 

3-372 

3.327 

3.282 

3-239 

3.197 

8 

3-155 

3.H5 

3.076 

3-038 

3.OOO 

2.964 

2.928 

2.893 

2.859 

2.826 

9 

2-794 

2.762 

2.731 

2.700 

2.671 

2.641 

2.613 

2.585 

2-557 

2-531 

10 

2.504 

2.479 

2-453 

2.428 

2.404 

2.380 

2-357 

2-334 

2.311 

2.289 

ii 

2.268 

2.246 

2.225 

2.205 

2.185 

2.165 

2.145 

2.126 

2.107 

2.088 

12 

2.070 

2.052 

2.035 

2.017 

2.OOO 

1.983 

•967 

•951 

•935 

.919 

13 

•903 

1.888 

•  873 

.858 

.843 

1.829 

.815 

.801 

.787 

•774 

14 

.760 

1.747 

•734 

.721 

.709 

1.696 

.684 

.672 

.660 

.648 

15 

.636 

.625 

.613 

.602 

•591 

1.580 

.569 

•559 

•548 

.538 

16 

.528 

.518 

.508 

.498 

.488 

1.478 

.469 

•459 

•450 

.441 

17 

•432 

•423 

.414 

-405 

•397 

1.388 

.380 

•371 

.363 

•355 

18 

•347 

•339 

-331 

•323 

•315 

1.308 

.300 

•293 

.285 

.278 

19 

.271 

.264 

.256 

.249 

•243 

1.236 

.229 

.222 

.215 

.209 

20 

.202 

.196 

.189 

-183 

.177 

I.I7I 

.  164 

.158 

.152 

.146 

21 

.140 

•134 

.129 

.123 

.117 

i.  in 

.106 

.100 

•095 

.089 

22 

.084 

.079 

1.073 

.068 

.063 

1.058 

.  -053 

•047 

.042 

•037 

23 

•033 

.028 

1.023 

.018 

.013 

1.008 

.004 

0.999 

0.994 

0.990 

24 

0.985 

0.981 

0.976 

0.972 

0.968 

0.963 

0.959 

0-955 

0.950 

0.946 

25 

0.942 

0.938 

0-934 

0.930 

0.926 

0.922 

0.918 

0.914 

0.910 

0.906 

26 

0.902 

0.898 

0.894 

0.891 

0.887 

0.883 

0.879 

0.876 

0.872 

0.869 

27 

0.865 

0.861 

0.858 

0.854 

0.851 

0.847 

0.844 

0.841 

0.837 

0.834 

28 

0.831 

VI 

ESTIMATION  OF  PERCENTAGE  OF  SUGAR  BY 
WEIGHT,  IN  WEAK  SUGAR  SOLUTIONS. 

Tucker :  Manual  of  Sugar  Analysis. 

Abridged  from  a  table  calculated  by: 

(OSWALD.) 

137 


138 


SUGAR  ANALYSIS. 


VI. 


Degree 
Brix. 

Specific 
Gravity. 

READING  OF  THE  SACCHARIMETER. 

1 

2 

3 

4 

5 

6 

7 

8 

9 

10 

0.0 

I.OOOO 

.260 

.521 

.781 

1.042 

1.302 

1.563 

1.823 

2.084 

2-344 

2.605 

0-5 

I.OOlg 

.260 

.520 

.780 

1.040 

1.300 

1.560 

1.820 

2.o8c 

2.34C 

2.600 

1.0 

1.0039 

•259 

.519 

•778 

1.038 

.297 

1-557 

1.816 

2.076 

2-335 

2.595 

1-5 

1.0058 

•259 

.518 

•777 

1  .036 

•295 

1-554 

1.813 

2.072 

2-331 

2.590 

2.0 

1.0078 

•258 

.517 

•775 

1.034 

.292 

i.55i 

1.809 

2.068 

2.326 

2.585 

2-5 

1.0097 

.258 

.516 

•774 

1.032 

.290 

1.548 

i.  806 

2.064 

2.322 

2.580 

3-o 

I.OII7 

•257 

.515 

•772 

1.029 

.287 

1-545 

1.802 

2.060 

2.317 

2-575 

3-5 

I.OI37 

•257 

•514 

.771 

1.028 

.285 

1-542 

1.799  2.056 

2.313]  2.570 

4.0 

I.OI57 

•  256 

.513 

.769 

1.026 

.282 

1-539 

1.795  2.052 

2.308  2.565 

4-5 

I.OI77 

.256 

.512 

.768 

1.024 

.280 

1.536 

1.792  2.048 

2.304 

2-559 

5-0 

1.0197 

•255 

.511  .766 

1.022 

•277 

1-533 

1.788 

2.044 

2.299 

2-554 

5-5 

I.02I3 

.255 

.510  .765 

1.020 

•275 

i-53° 

1.785 

2.040 

2.295  2.549 

6.0 

1.0237 

•254 

.509  .763 

I  .Ol8 

.272 

1-527 

1.781 

2.036 

2.290 

2-544 

6.5 

1.0257 

•254 

.508 

.762 

1.016 

.270 

J-524 

1-778 

2.032 

2.285 

2-539 

7.0 

1.0278 

•253 

•507 

.760 

i  .014 

.267 

1.521 

1-774 

2.027 

2.281 

2.534 

7-5 

1.0298 

.253 

.506 

.758 

1.  012 

.265 

1.518 

1.771 

2.023 

2.276 

2.529 

8.0 

1.0319 

.252 

•SOS 

-757 

I.OIO 

.262 

I-5I5 

1.767 

2.019 

2.272 

2.524 

8-5 

1-0339 

.252 

.504 

•756 

1.008 

.260 

1.512 

1.763 

2.015 

2.267 

2.519 

9.0 

1.0360 

.251 

•503  -754 

1.006 

.257 

1.509 

1.760 

2.  Oil 

2.263 

2.514 

9-5 

1.0380 

251 

.502 

•753 

1.004 

.255 

1.506 

1-757 

2.OO7 

2.258 

2.509 

10.  0 

I.O4IO 

250 

.501 

•75i 

1.002 

.252 

1-503 

1-753 

2.OO3 

2.254 

2.504 

10.5 

1.0422 

250 

.500 

•75° 

I.  000 

.250 

1.500 

1.750 

-999 

2.249 

2.499 

II.  0 

1.0443 

249 

•499 

.748 

.998 

•247 

1.497 

1.746 

•995 

2.245J  2.494 

"•5 

1.0464 

249 

.498 

.747 

.996 

.245 

1.494 

1-743 

.991 

2.240 

2.489 

12.0 

1.0485 

248 

.497 

•745 

•994 

.242 

1.491 

1-739 

-987 

2.236 

2.484 

12-5 

1.0506 

248 

.496 

•744 

.992 

.240  1.488 

1-735 

-983 

2.231 

2-479 

13-0 

1.0528 

247 

•495 

•742 

.990 

.237 

1.484 

1-732 

•979 

2.227 

2.474 

13-5 

1.0549 

247 

•494 

.741 

.988 

•235 

1.482 

1.728 

•975 

2.222 

2.469 

14.0 

1.0570 

246 

•493 

•739 

.986 

.232 

1.479 

1.725 

.971 

2.218 

2.464 

14-5 

1.0591 

246 

.492 

.738 

.984 

•  230 

1.476 

1.722 

.967 

2.213 

2.459 

15.0 

1.0613 

245 

.491 

•736 

.982 

.227 

1-473 

1.718 

•963 

2.209 

2-454 

15-5 

1.0635 

245 

.490 

•735 

.980 

•  225 

1.470 

1.714 

•959 

2.2O4 

2-449 

16.0 

1.0657 

244 

.489 

•733 

.978 

.222 

1.467 

1.711 

-955 

2.2OO 

2.444 

^16.5 

1.0678 

244 

.488 

•732 

.976 

.220 

1.464 

1.708 

-951 

2.195 

2-439 

17.0 

I  .  0700 

243 

.487 

.730 

•974 

.217 

1.461 

1.704 

.948 

2.I9I 

2-434 

17-5 

I  .'0722 

243 

.486 

.729 

.972 

.215  1.458 

1.701 

•944 

2.186 

2.429 

18.0 

1.0744 

242 

•485 

.727 

.970 

.212'  1.455 

1.697 

.940 

2.182 

2.424 

18.5 

1.0765 

242 

.484 

.726 

.968 

2IO  1.452 

1.694 

.936 

2.178 

2.420 

19.0 

1.0787 

241 

•483 

.724 

.966 

207  1.449 

1.690 

•932 

2.173 

2.415 

19-5 

I.oSlO 

241 

.482 

•723 

.964 

205  1.446 

1.687 

.928 

2.169 

2.410 

20.  o 

1.0833 

240 

.481 

.721 

.962 

202  1  1.443 

1.683 

.924 

2.164 

2.405 

20.5 

1.0855 

240 

.480 

.720 

.960 

2OO  1  .  440 

i.  680 

.920 

2.160 

2.400 

21.  0 

1.0878 

239  -479 

.718 

•958 

197  1-437 

1.676 

.916 

2.155 

2.395 

21-5 

I  .  0900 

239 

.478 

.717 

.956 

195  1-434 

1-673 

.912 

2.I5I 

2.39° 

22.0 

1.0923 

238 

•477 

.715 

•954 

192  1.431 

i  .  669   .  908 

2.  146 

2.385 

22.5 

I  .  0946 

238 

.476 

.714 

•952 

190'  1.428 

1.666 

.904 

2.142 

2.380 

23.0 

I  .  0969 

237  -475 

.712 

.950 

187  1.425 

1.662 

.900 

2-137 

2-375 

VII. 

"HUNDRED   POLARIZATION." 
(SCHEIBLEB.) 


139 


140 


SUGAR  ANALYSIS. 


YII. 


SoS 

<r 

Instead  of  13.024  g. 
there  must  be  taken. 

Degrees 
read. 

Instead  of  13.024  g. 
there  must  be  taken. 

f! 

Instead  of  13.024  g. 
there  must  be  taken. 

Grammes. 

Differ- 
ence. 

Grammes. 

Differ- 
ence. 

Grammes.      Differ- 

1 

82.0 

15-883 

2.859 

86.0 

15.144 

2.120 

90.0 

14.471 

1.447 

i 

864 

840 

I 

127 

103 

i 

455 

431 

2 

844 

820 

2 

109 

085 

2 

439 

415 

3 

825 

801 

3 

092 

068 

3 

423 

399 

4 

806 

782 

4 

074 

050 

4 

407 

383 

5 

778 

763 

5 

057 

033 

'    5 

391 

367 

6 

768 

744 

6 

039 

015 

6 

375 

35i 

7 

748 

724 

7 

O2  2 

1.998 

7 

359 

335 

8 

729 

705 

8 

005 

98l 

8 

344 

320 

9 

710 

686 

9 

14.987 

963 

9 

328 

304 

83.0 

692 

668 

87.0 

970 

946 

91.0 

312 

288 

i 

673 

649 

I 

953 

929 

i 

296 

272 

2 

654 

630 

2 

936 

9I2 

2 

281 

257 

3 

635 

6n 

3 

919 

895 

3 

265 

241 

4 

616 

592 

4 

902 

878 

4 

249 

225 

5 

598 

574 

5 

885 

861 

5 

234 

210 

6 

579 

555 

6 

868 

844 

6 

218 

194 

7 

560 

536 

7 

851 

827 

7 

203 

179 

8 

542 

5i8 

8 

834 

810 

8 

187 

I63 

9 

523 

499 

9 

817 

793 

9 

172 

I48 

84.0 

505 

481 

88.0 

800 

776 

92.0 

157 

.     133 

i 

486 

462 

i 

783 

759 

i 

141 

H7 

2 

468 

444 

2 

766 

742 

2 

126 

102 

3 

450 

426 

3 

750 

726 

3 

in 

087 

4 

43i 

407 

4 

733 

709 

4 

095 

071 

5 

413 

389 

5 

717 

693 

5 

080 

056 

6 

395 

371 

6 

700 

676 

6 

065 

041 

7 

377 

353 

7 

683 

659 

7 

050 

026 

8 

358 

334 

8 

667 

643 

8 

034 

010 

9 

340 

316 

9 

650 

626 

9 

019 

0-995 

85.0 

322 

298 

89.0 

634 

610 

93-0 

004 

980 

(i 

304 

280 

i 

617 

593 

i 

13.989 

965 

2 

286 

262 

2 

601 

577 

2 

974 

950 

,  3 

268 

244 

3 

585 

56i 

3 

959 

935 

4 

251 

227 

4 

568 

544 

4 

944 

920 

5 

233 

209 

5 

552 

528 

5 

929 

905 

6 

215 

191 

6 

536 

512 

6 

915 

891 

7 

X97 

173 

7 

520 

496 

7 

900 

876 

8 

179 

155 

8 

503 

479 

8 

885 

861 

9. 

162 

138 

9 

487 

463 

9 

870 

846 

SUGAR  ANALYSIS. 


141 


Degrees 
read. 

Instead  of  13.024  g. 
there  must  be  taken. 

M 

V     • 
4J  T3 

&s 

ID     tH 

Q 

Instead  of  13.024  g. 
there  must  be  taken. 

<5  • 

<U  -o 

p 

Instead  of  13.024  g. 
there  must  be  taken. 

Grammes. 

Differ- 
ence. 

Grammes. 

Differ- 
ence. 

Grammes. 

Differ- 
ence. 

94.0 

13.855 

0.831 

96.O 

I3-567 

0-543 

98.0 

13.290 

O.266 

I 

841 

817 

I 

553 

529 

I 

276 

252 

2 

826 

802 

2 

538 

5H 

2 

263 

239 

3 

Sn 

787 

3 

524 

500 

3 

249 

225 

4 

797 

773 

4 

5io 

486 

4 

236 

212 

5 

782 

758 

5 

496 

472 

5 

222 

I98 

6 

767 

743 

6 

482 

458 

6 

20Q 

I85 

7 

753 

729 

7 

468 

444 

7 

196 

172 

8 

738 

714 

8 

455 

43i 

8 

182 

158 

9 

724 

700 

9 

441 

417 

9 

169 

145 

95-° 

710 

686 

97.0 

427 

403 

99.0 

156 

132 

i 

695 

671 

i 

413 

389 

i 

142 

118 

2 

681 

657 

2 

399 

375 

2 

129 

105 

3 

666 

642 

3 

385 

361 

3 

116 

092 

4 

652 

628 

4 

372 

348 

4 

103 

079 

5 

638 

614 

5 

358 

334 

5 

089 

065 

6 

623 

599 

6 

344 

320 

6 

076 

052 

7 

609 

585 

7 

33i 

307 

7 

063 

039 

8 

595 

57i 

8 

3i7 

293 

8 

050 

026 

9 

58i 

557 

9 

303 

279 

9 

037 

013 

100.  0 

024 

ooo 

VIII. 

ESTIMATION  OF  PERCENTAGE  OF  SUGAR  BY 

WEIGHT: 

FOR  USE  WITH  SOLUTIONS  PREPARED   BY  ADDITION   OF  1/10 
VOLUME  BASIC  ACETATE  OF  LEAD. 

For  Soleil-Ventzke  Polariscopes. 
(SCHMITZ.) 


144 


SUGAR  ANALYSIS. 


VIII. 


PER  CENT  BKIX 

PER  CENT  BRIX  AND 

FROM    0.5    TO    12.0. 

Polari- 

scope 

0.5 

1.0 

1.6 

2.0 

2.5 

3.0 

3.5 

4.0 

4.5 

Tenths  of 

Per  Cent 

Degrees. 

a  Degree. 

Sucrose. 

1.0019 

1.0039 

1.0058 

1.0078 

1.0098 

1.0117 

1.0137 

1.0157 

1.0177 

0.1° 

O.O3 

1° 

0.29 

0.29 

0.29 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.2 

0.06 

2 

0-57 

0-57 

0-57 

0.57 

0.56 

0.56 

0.56!  0.56 

o-3 

0.08 

3 

0.85 

0.85 

0.85 

0.85 

0.85 

,0.85 

0.84    0.84 

0.4 

O.II 

4 

1.14 

I    13 

I-I3 

I.I3 

I-I3 

I.I3     I.  12 

0.5 

0.14 

5 

1.42 

1.42 

I.4I 

1.41 

1.41 

I.4I      1.40 

0.6 

o  17 

6 

1.70 

1.70 

1.69 

1.69 

1.69 

1.68 

0.7 

0.19 

7 

1.98 

1.98 

1.98 

I-  97 

1.97 

1.96 

0.8 

O.22 

8 

2.26 

2.26 

2.26 

2.25 

2.25 

0.9 

0.25 

9 

2-54 

2-54 

2-53     2.53 

10 

2.82 

2.82 

2.81 

2.  Si 

IT 

3.10 

3.09 

3-09 

12 

3.38 

3-3S 

3-37 

13 

3-66 

3-65 

14 

3-94 

3-93 

PER  CENT  BRIX 

15 

4.21 

FROM    12.5  TO  20.0. 

16 

4-49 

i. 

17 

Tenths  of  Per  Cent 

18 

a  Degree.   Sucrose. 

19 

20 

0.1° 

0.03 

21 

0.2 

O.O5 

22 

0-3 

0.08 

23 

0.4 

O.II 

24 

o.c, 

0.13 

25 

0.6 

0.16 

26 

0.7 

0.19 

27 

0.8 

0.21 

28 

0.9 

0.24 

29 

30 

31 

32 

33 

« 

34 

35 

36 

37 

38 

• 

39 

SUGAR  ANALYSIS. 


145 


CORRESPONDING  SPECIFIC  GRAVITY. 

Polari- 

5.0 

5.5 

6.0 

6.5 

7.0 

7.5 

8.0 

8.5 

9.0 

9.5 

10.0 

scope 

Degrees. 

1.0197 

.0217 

1.0237 

.0258 

1.0278 

1.0298 

1.0319 

L0339 

1.0360 

1.0381 

1.0401 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

1° 

0.56 

0.56 

0.56 

0.56 

0.56 

0.55 

0.55 

0-55 

0.55 

0-55 

0-55 

2 

0.84 

0.84 

0.84 

0.84 

0.83 

0.83 

0.83 

0.83 

0.83 

0.83 

0.82 

3 

1.  12 

1.  12 

I.  12 

I.  II 

I.  II 

I.  II 

I.  II 

I.  II 

I.  IO 

I.IO 

I.IO 

4 

1.40 

1.40 

1.40 

1-39 

1.39 

1-39 

1.38 

I.38 

1.38 

1.38 

1-37 

5 

«    1.68 

1.68 

1.67 

1.67 

1.67 

1.66 

1.66 

1.66 

1.66 

1.65 

1.65 

6 

1.96 

1.96 

1-95 

1-95 

1-95 

1.94 

1.94 

1.93 

1.93 

1-93 

1.92 

7 

2.24 

2.24 

2.23 

2.23 

2.22 

2.22 

2.22 

2.21 

2.21 

2.20 

2.  2O 

8 

2.52 

2.52 

2.51 

2.51 

2.50 

2.50 

2.49 

2.49 

2.48 

2.48 

2.47 

9 

2.80 

2.80 

2-79 

2.79 

2.78 

2.78 

2-77 

2.76 

2.76 

2.75 

2-75 

10 

3.08 

3-o8 

3-07 

3.06 

3.06 

3-05 

3-°5 

3.04 

3-03 

3.03 

3.O2 

ii 

3-36 

3-36 

3-35 

3-34 

3-34 

3-33 

3-32 

3-32 

3-31 

3-30 

3-30 

12 

3-64 

3-64 

3-63 

3.62 

3-6i 

3.6! 

3-60 

3-59 

3-59 

3.58 

3-57 

13 

3-92 

S-Q2 

3-9i 

3-90 

3.89 

3.88 

3-88 

3.87 

3.86 

3.85 

3-85 

14 

4.20 

4.19 

4.19 

4.18 

4.17 

4.16 

4-15 

4-15 

4.14 

4.13 

4.12 

15 

4.48 

4-47 

4-47 

4.46 

4-45 

4-44 

4-43 

4.42 

4.41 

4.40 

4.40 

16 

4-77 

4.76 

4-75 

4-74 

4-73 

4.72 

4.71 

4.70 

4.69 

4.68 

4.67 

17 

5-03 

5-02 

5.01 

5-00 

4-99 

4.99 

4-97 

4.97 

4.96 

4-95 

18 

5-32 

5.3i 

5-29 

5-28 

5  •  27 

5-26 

5-25 

5.24 

5-23 

5.22 

19 

5.58 

5-57 

5.56 

•5-55 

5.54 

5-53 

5.52 

5-51 

5-50 

20 

5-86 

5-85 

5-84 

5-83 

5-82 

5-8i 

5-79 

5.78 

5-77 

21 

6.13 

6.12 

6.  ii 

6.09 

6.08 

6.07 

6.06 

6.05 

22 

6.41 

6.40 

6.38 

6.37 

6.36 

6-35 

6.33 

6.32 

23 

6.67 

6.66 

6.65 

6.64 

6.62 

6  61 

6.60 

24 

6.94 

6-93 

6.91 

6.90 

6:89 

6.87 

25 

7.22 

7.20 

7.19 

7.17 

7.16 

7-15 

26 

7.48 

7.46 

7-45 

7-44 

7.42 

27 

7.76 

7-74 

7-73 

7-71 

7.70 

28 

8.02 

8.00 

7-99 

7.97 

29 

8.28 

8.26 

8.25 

30 

8-55 

8-54 

8.52 

31 

8.83 

8.81 

8.80 

32 

9.09 

9.07 

33 

9-35 

34 

9.62 

35 

36 

37 

38 

39 

146 


SUGAR  ANALYSIS. 


PER  CENT  BRIX 

FROM    O,  cj  -TO    12.  0. 

PER  CENT  BRIX 

AND 

Polari- 
scope       10.5 

11.0 

11.5 

12.0 

12.5 

13.0 

13.5 

14.0 

14.5 

Tenths  of 

Per  Cent 

Degrees. 

a  Degree. 

Sucrose. 

1.0422 

1.0443 

1.0464 

1.0485 

1.0506 

1.0528 

1.0549 

1.0570 

1.0592 

O.  1° 

0.03 

1° 

0.28 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.2 

O.o6 

2 

0-55 

0.55 

0-55 

0-55 

0-54 

0-54 

0-54 

0-54 

0-54 

0-3 

o.oS 

3 

O.b2 

0.82 

0.82 

0.82 

0.82 

o.Si 

0.81 

0.81 

o  81 

0.4 

O.II 

4 

I.  10 

I  .  IO 

I.09 

1.09 

1  .09 

1.09 

i.  08 

i.  08 

i.  08 

o-5 

0.14 

5 

1-37    1-37 

1.36     1.36 

1.36     1.36 

i-35 

i-35 

i-35 

0.6 

0.17 

6 

1.64 

1.64 

1  .  64    1  .  64 

1.63!    1.63 

1.62 

1.62)  1.62 

0.7 

o.  19 

7 

1.92 

1.91 

1.91     1.91 

1  .  90    1  .  90 

1.89 

1.89 

1.89 

0.8 

0.22 

8 

2.19]  2.19 

2.18    2.18 

2.  18    2.17 

2.17 

2.16 

2.16 

0.9 

0.25 

9 

2.47J  2.46 

2.46;   2.45 

2.45  2.44 

2-44 

2.43 

2-43 

10 

2-74    2.74 

2-73!    2.73 

2.72 

2.71 

2.71    2.70    2.70 

ii 

3.02 

3.01 

3  .  oo    3  .  oo    2  .  99 

2.99 

2.98 

2.97    2.97 

12 
13 

3.29    3.28 
3-56    3-56 

3.28;   3.27    3.26 
3-55    3-54    3-54 

3-26 

3-53 

3-25 

3-52 

3-24 
3-5J 

3-24 

14 

3.84    3-83 

3.82,   3.82 

3.81 

3.80 

3-79 

3./8 

3^73 

PER  CKNT  BRIX 

15 

4.11    4.11 

4.10    4.09    4.08    4.07 

4.06 

4-o6j  4.05 

FROM  12.5  TO  20.0. 

16 

4-39    4-38 

4.37,   4-36    4-35    4-34 

4-33 

4-33 

4-32 

17 

4.66    4.65 

4.64    4.63    4-62    4.62 

4.611  4.60 

4-59 

Tenths  of 
a  Degree. 

Per  Cent 
Sucrose. 

18 

4-93 
5.21 

4-93 

5-20 

4.91    4.91 
5.19    5.18 

4.90 

5-17 

4.89 
5.16 

4.88 
5-15 

4.87]  4-86 
5-14    5-13 

20 

5-49 

5-47 

5-46    5-45 

5-44 

5-43|   5-42 

5-41 

5-40 

0.1° 

0.03 

21 

5-76 

5-75 

5-74!   5-73 

5.71 

5.70    5.69 

sies 

5-67 

O.2 

0.05 

22 

6.03    6.  02 

6.01    6.00 

5-99 

5-97    5-96 

5-95 

5-94 

0-3 

0.08 

23 

6.31    6.30 

6.28    6.27 

6.26 

6.24 

6.23 

6.22 

6.21 

0.4 

O.II 

24 

6.58 

6-57 

6-56'  6.54 

6-53 

6.52 

6.50 

6.49 

6.48 

0-5 

0.13 

25 

6.86 

6.84 

6.83 

6.82     6.80 

6.79 

6.78 

6.76 

6.75 

0.6 

o.  16 

26 

7-13 

7.12 

7.10 

7.09!    7.07 

7.06 

7-05 

7.03 

7.02 

0.7 

o.  kg 

27 

7.41 

7-391   7-38 

7-36    7-35 

7-33    7.32!  7-30 

7.29 

0.8 

O.2I 

28 

7.68 

7.66 

7-65 

7-63 

7.62 

7.60    7-59 

7.57 

7.56 

0.9 

0.24 

29 

7.96 

7-94 

7.92 

7.91 

7.89 

7.87    7-86 

7.84 

7.83 

30 

8.23 

8.2l!    8.20 

8.18 

8.16 

8.15 

8.13 

8.  ii 

S.io 

31 

8.50 

8.49!  8.47 

8.45 

8-44 

8.42    8.401  8.39 

8-37 

32 

8.78 

8.76    8.74 

8.73 

8.71 

8.69    8.67 

8.66 

8.64 

33 

9-°5 

9.03    9.02 

9.00 

8.98 

8.96 

8.94 

8-93 

8.91 

34 

9-33 

9-31 

9.29    9.27 

9-25 

9-23 

9.22 

9.20 

9.18 

35 

9.60 

9.58    9.56 

9-54 

9-53 

9-51 

9-49 

9-47 

9.45 

36 

9.88 

9.86 

9.84    9.82 

9.80 

9.78 

9.761  9.74 

1  9-72 

37 

10.15 

10.13 

10.  ii  10.09 

10.07 

10.05 

10.03 

10.01    9.99 

38 

10.40 

10.38  10.36 

10.34 

10.32 

10.3010.28 

10.26 

39 

10.68 

10.66 

10.64 

10.  61 

10.59 

10-57 

10-55 

10.53 

SUGAR  ANALYSIS. 


147 


CORRESPONDING  SPECIFIC  GRAVITY. 

Polari- 

15.0 

15.5 

16.0 

16.5 

17.0 

17.5 

18.0 

18.5 

19.0 

19.5 

20.0 

scope 

Degrees. 

1.0613 

1.0635 

1.0657 

1.0678 

1.0700 

1.0722 

1.0744 

1.0766 

1.0788 

1.0811 

1.0833 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.26 

1° 

0-54 

0-54 

0.54 

0-54 

0-53 

0-53 

0.53 

0-53 

0-53 

0-53 

0-53 

2 

0.81 

o.Si 

O.8o 

0.80 

0.80 

0.8o 

0.80 

O.8o 

0.79 

0.79 

0.79 

3 

1.08 

1.08 

1.07 

1.07 

1.07 

1.07 

1.  06 

1.  06 

1.  06 

1  .06 

i.o6:         4 

i 

1-35 

1-34    1-34 

1-34 

1-34 

1.33 

1-33 

i-33 

1-32 

1.32       1.32 

5 

1.62 

1.61    1.61 

1.61 

1.  60 

1  .60 

i  .60 

1-59 

1-59 

1.59      1.58          6 

1.83 

i.  88    1.88 

1.87    i.S- 

1.86 

1.86 

1.86 

1.85 

1.85      1.85 

7 

2.15 

2.15    2.15 

2.14    2.14 

2.13 

2.13 

2.  12 

2.12 

2.  12 

2.  II 

8 

2.42 

2.42    2.41 

2.41    2.40 

2.40 

2-39 

2-39 

2.38 

2.38 

2-37 

9 

2.69 

2.69    2.68 

2.68    2.67 

2.67 

2.66 

2.65 

2.65 

2.64 

2.64 

10 

2.96 

2-95     2.95 

2.94    2.94 

2-93 

2.92 

2.92 

2.91 

2.91 

2.90 

ii 

3-23 

3.22    3.22 

3-2i     3-20 

3.20 

3-19 

3.18 

3-18 

3-17 

3-17 

12 

3-50 

3-49    3-49 

3-48 

3-47 

3-46 

3-46 

3.45 

3-44 

3-44 

3-43 

13 

3-77 

3.76 

3-75 

3-75 

3-74 

3-73 

3-72 

3-72 

3-71 

3-70 

3-69 

14 

4.04 

4-03 

4.02 

4.02 

4.01 

4.00 

3-99 

3.98 

3-97 

3-97 

3-96 

15 

4-3T 

4-30 

4.29 

4-  28 

4.27 

4.26 

4.26 

4.25 

4-24 

4-23 

4.22 

16 

4-58 

4-57 

4.56 

4.55 

4-54 

4-53 

4-52 

4.51 

4-50 

4-49 

4-48 

17 

4-85 

4.84 

4-83 

4.82 

4.81 

4.80 

4.79 

4.78 

4.77 

4.76 

4-75 

18 

5-12 

5-" 

5-10 

5.09  5.08 

5.06 

5-05 

5.04 

5-03 

5-02 

5.01 

r9 

5-39 

5-38 

5o6 

5-35 

5-34 

5-33 

5.32 

5.31 

5-30 

5-29 

5.28 

20 

5.66 

5.65 

5-63 

5.62'  5-61 

5-6o 

5-59 

5.58 

5.56 

5-55 

5-54 

21 

5-93 

5-91 

5-90 

5.89|  5-88 

5-87 

5-85 

5.84 

5.83 

5.82 

5-80 

22 

6.20 

6.18 

6.17 

6.16    6.14 

.6.13 

6.12 

6.  ii 

6.09 

6.08 

6.07 

23 

6.46 

6-45 

6.44 

6-43 

6.41 

6.40 

6-39 

6.37 

6.36 

6-35 

6-33 

24 

6.73 

6.72 

6.71 

6.69!  6.68 

6.67 

6.65 

6.64 

6.63 

6.61 

6.60 

25 

7.00 

6.99 

6.97 

6.96    6.95 

6-93 

6.92 

6.90 

6.89 

6.88 

6.86 

26 

7.27 

7.26 

7.24 

7-23    7-21 

7.20 

7.18 

7.17 

7-i5 

7.14 

7.13 

27 

7-54 

7-53 

7-51 

7.50    7-48 

7-47 

7-45 

7-44 

7.42 

7.40 

7-39 

28 

7.81 

7.80 

7-78 

7-77 

7-75     7-73 

7.72 

7.70 

7.68 

7.67 

7-65 

29 

8.08 

8.06 

8.05 

8.03 

8.02 

8.00 

7.98 

7-97 

7-95 

7-93 

7.92 

30 

8-35 

8-33 

8.32 

8.30 

8.28    8.27 

8.25 

8.23 

8.21 

8.20 

8.18 

31 

8.62 

8.60 

8.58 

8-57 

8-55 

8-53 

8.51 

8.50 

8.48 

8.46 

8-45 

32 

8.89 

8.87    8.85 

8.84 

8.82 

8.80 

8.78 

8.76 

8-75 

8-73 

8.71 

33 

9.  1  6 

9.14 

9.12 

9.  10 

9.09 

9.07 

9-05 

9-°3 

9.01 

8.99 

8.97 

34 

9-43 

9.41 

9-39 

9-37<  9-35 

9-34 

9-31 

9-30 

9.28 

9.26 

9.24 

35 

9.70 

9.68 

9.66    9.64    9.62 

9.60 

9-58 

9-56 

9-54 

9-52 

9-50 

36 

9-97 

9-95 

9-93    9-9i    9-89 

9.87 

9-85 

9-83 

9.81 

9-79 

9-77 

37 

lo.  24 

10.22   IO.2O'lO.  l8   IO.I5 

IO.I3  TO.  IJ 

10.09 

10.07 

10.05 

10.03 

38 

10.51110.49  10.46 

10.44  10.42 

10/40 

10.38 

10.36 

10.34 

10.32 

10.29 

39 

148 


SUGAR  ANALYSIS. 


PER  CENT  BRIX 

PER  CENT  BRIX  AND 

n-5  To  22-5- 

Polari- 

se ope 

11.5 

12.0 

12.5 

13.0 

13.5 

14.0 

Tenths  of 
a  Degree. 

Per  Cent 
Sucrose. 

Degrees. 

1.0464 

1.0485 

1.0506 

1.0528 

1.0549 

1.0570 

40° 

10.93 

10.91 

10.89 

10.86 

10.84 

10.82 

0.1° 

0.03 

41 

I1.I8 

I1.I6 

11.14 

II.  12 

11.09 

0.2 

0.05 

42 

11.46 

H-43 

11.41 

n-39 

11.36 

o-3 

0.08 

43 

11.71 

11.68 

11.66 

11.64 

0.4 

O.  II 

44 

11.98 

n-95 

n-93 

11.91 

o-5 

0.13 

45 

12.25 

12.23 

12.20 

I2.I8 

0.6 

0.16 

46 

12.50 

12.47 

12.45 

0.7 

o.  19 

47 

12.74 

12.72 

0.8 

0.21 

48 

13.02 

12.99 

0.9 

0.24 

49 

13-26 

50 

52 

53 

54 

PER  CENT  BRIX 
FROM  23.0  TO  24.0. 

55 
56 

57 

Tenths  of 
a  Degree. 

Per  Cent 
Sucrose. 

58 
59 

60 

0.1° 

0.03 

61 

0.2 

O.O5 

62 

o-3 

0.08 

63 

0.4 

O.  IO 

64 

o-5 

0.13 

65 

0.6 

o.  16 

66 

0.7 

0.18 

67 

0.8 

0.21 

68 

0.9 

0.23 

69 

70 

71 

72 

73 

74 

75 

76 

77 

78 

79 

80 

SUGAR  ANALYSIS. 


149 


CORRESPONDING  SPECIFIC  GRAVITY. 

Polari- 

14.5 

15.0 

15.5 

16.0 

16.5 

17.0 

17.5 

scope 

Degrees. 

1.0592 

1.0613 

1.0635 

1.0657 

1.0678 

1.0700 

1.0722 

10.80 

10.78 

10.76 

10.73 

10.71 

10.69 

10.67 

40 

II  .07 

11.05 

11.03 

II.OO 

10.98 

10.96 

10.94 

41 

n-34 

11.32 

11.29 

11.27 

11.25 

11.23 

1  1.  2O 

42 

n.  61 

11-59 

11.56 

ii-54 

11.52 

11.49 

11.47 

43 

11.88 

11.86 

11.83 

11.81 

11.79 

11.76 

11.74 

44 

12.15 

12.13 

12.10 

12.08 

12.05 

12.03 

12    OI 

45 

12.42 

12.40 

12.37 

12.35 

12.32 

12.30 

12.27 

46 

12.69 

12.67 

12.64 

12.  6l 

12.59 

12.56 

12.54 

47 

12.97 

12.94 

12'gi 

12.88 

12.86 

12.83 

I2.8I 

48 

13-23 

13-21 

I3.I8 

13-15 

13-13 

13.10 

13.07 

49 

I3-50 

13.48 

13-45 

13.42 

13.40 

13-37 

13-34 

50 

13-78 

13-75 

13.72 

13.69 

13.66 

13.64 

I3.6l 

14.02 

13-99 

13.96 

13-93 

13.90 

13.88 

52 

14.29 

14.26 

14.23 

14.20 

14.17 

14.14 

53 

14.53 

14.50 

14.47 

14.44 

14.41 

54 

14.80 

14-77 

14.74 

14.71 

14-68 

55 

15-03 

15.00 

14.97 

14.94 

56 

I5-30 

15-27 

15-24 

15-21 

57 

15-57 

15-54 

15-51 

15.48 

58 

15-81 

15.78 

,?5-75 

59 

16.05 

16.01 

60 

16.31 

16.28 

61 

16.55 

62 

16.82 

63 

64 

65 

66 

67 

68 

69 

70 

72 

73 

74 

75 

76 

77 

78 

79 

80 

150 


SUGAR  ANALYSIS. 


PER  CENT  BKIX 

PER  CENT  BKIX  AND 

FROM    II.5  TO  22.5. 

Polari- 

scope 

18.0 

18.5 

.19.0 

19.,, 

20.0 

20.5 

Tenths  of 

Per  cent 

Degrees. 

a  degree. 

Sucrose. 

1.0744 

1.0766 

1.0788 

1.0811 

1.0833 

1.0855 

40° 

10.64 

10.62 

10.60 

10.58 

10  56 

10.54 

0.1° 

0.03 

41 

10  9: 

10.89 

10.87 

10.85 

10.82 

10.80 

0.2 

0.05 

42 

n.  18 

11.16 

11.13 

II  .  II 

Il.og 

11.07 

0-3 

0.08 

43 

11.45 

11.42 

11.40 

11.38 

H-35 

H-33 

0.4 

O.  II 

44 

11.71 

II  .69 

11.66 

11.64 

11.62 

"•59 

0-5 

0.13 

45 

11.98 

II  .96 

11-93 

II  .91 

11.88 

11.86 

0.6 

0.16 

46 

12.25 

12.22 

12.  2O 

12.17 

12.  15 

12.  12 

0.7 

0.19 

47 

12.51 

12.49 

12.46 

12.44 

12.41 

12-39 

0.8 

O.2I 

48 

12.78 

12-75 

12.73 

12.70 

12.67 

12.65 

0.9 

O.24 

49 

13-05 

I3.O2 

12.99 

12.97 

12.94 

12.91 

50 

13.31      13.29 

13.26 

13.23 

I3.2O 

I3.I8 

5i 

13-58  !   13-55 

I3-52 

13-50 

13.47 

13-44 

52 

13.85      13.82 

13.79 

13.76 

13-73 

13.70 

53 

14.11   j  14.08 

14.05 

14.03 

I4.OO 

13.97 

54 

14.38      14.35 

14.32 

14.29 

14.26 

14.23 

PER  CENT  BRIX 

55 

14.65      14.62 

14-59 

14.56 

14-53 

14.50 

FROM    23.0  TO  24.0. 

56 

14.91      14.88 

14.85 

14.82 

14.79 

14.76 

57 

15-18 

15.15 

15.12 

15.09 

15.06 

15.02 

Tenths  of 
a  degree. 

Per  cent 
Sucrose. 

53 
59 

15-45 
I5.7I 

I5-42 
15-68 

15.38 
I5.65 

15-35 
15.62 

I5.32 

'    15.58 

15.29 

15.55 

60 

15.98 

15-95 

15.92 

15-88 

15.85 

15.82 

0.1° 

0.03 

61 

16.25 

16.21 

16.18 

16.15 

16.11 

16.08 

0.2 

0.05 

62 

16.52 

16.48 

16.45 

16  41 

16.38 

16.35 

0-3 

0.08 

63 

16.78 

16.75 

16.71 

16.68 

16.64 

16.61 

0.4 

O.  IO 

64 

17-05 

17.01 

16.98 

16.94 

16.91 

16.87 

0-5 

0.13 

65 

17.32 

17.28 

17.24 

17.21 

17.17 

17.14 

0.6 

0.16 

66 

17-  5r, 

17-51 

17-47 

17.44 

17.40 

0.7 

0.18 

67 

17.81 

17.78 

17.74 

17.70 

17.67 

0.8 

O.2I 

68 

18.04 

18.00 

17-97 

17-93 

0.9 

O.23 

69 

18.31. 

18.27 

18.23 

18.19 

70 

18.53 

18.50 

18.46 

7i 

18.76 

18.72 

72 

19.03 

18.99 

73 

i9-25 

74 

19-52 

75 

19.78 

76 

77 

78 

79 

80 

SUGAR  ANALYSIS. 


151 


CORRESPONDING  SPECIFIC  GRAVITY. 

- 

Polari- 

21  0 

21.5 

22.0 

22.5 

23.0 

23.5 

24.0 

scope 

Degrees. 

1.0878. 

i  .0900 

1.0923 

1.0946 

1.0969 

1.0992 

1.1015 

10.52 

10.49 

10.47 

10.45 

10.43 

10.41 

10.38 

40° 

10.78 

10.76 

10.74 

10.  71 

10.69 

10.67 

10.65 

41 

11  .04 

11.02 

II  .00 

10.97 

10.95 

10.93 

10.90 

42 

11.31 

11.28 

11.26 

11.24 

II.  21 

11.19 

11.17 

43 

n-57 

11-55 

11.52 

11.50 

11.47 

11-45 

11.42 

44 

11.83 

11.81 

11.78 

11.76 

H-73 

11.71 

11.69 

45 

12.09 

12.07 

12   O5 

1  2.  O2 

12.  OO 

11.97 

11.94 

46 

12.36 

12-33 

12.31 

12.28 

12.26 

12.23 

12.21 

47 

12.62 

12.60 

12.57 

12.54 

12.52 

12.49 

12.47 

48 

12.88 

12.86 

12.83 

I2.8I 

12.78 

12.75 

12-73 

49 

I3-I5 

13.12 

13.09 

I3-07 

13.04 

13.01 

12.99 

50 

I3-4I 

13-39 

13.36 

13-33 

13-30 

13-27 

13.25 

5i 

13.68 

13-65 

13-62 

13-59 

I3-56 

13-53 

13.51 

52 

13-94 

13-91 

13.88 

13.85 

13.82 

13-79 

13-77 

53 

14.20 

14.17 

14.14 

14.11 

14.08 

14.06 

14.02 

54 

14.47 

14.44 

14.41 

14.38 

14-35 

14.32 

14.29 

55 

14-73 

14.70 

14.67 

14.64 

14.61 

14.58 

14-55 

56 

14-99 

14.96 

14-93 

14.90 

14.87 

14.84 

14.81 

57 

15-26 

15-23 

15-19 

I5.I6 

15.13 

15.10 

15.07 

58 

15.52 

15-49 

15.46 

15.42 

15-39 

15-36 

15-33 

59 

15-78 

15-75 

15-72 

15.69 

15.65 

15.62 

15.59 

60 

16.05 

16.01 

15.98' 

15-95 

I5-91 

15-88 

15.85 

61 

16.31 

16.28 

16.24 

16.21 

16.18 

16.14 

i6.n 

62 

16.57 

16.54 

16.51 

16.47 

16.44 

16.40 

16-37 

63 

16.84 

16.80 

16.77 

16.73 

16.70 

16.66 

16.63 

64 

17.10 

17.07 

17-03 

17.00 

16.96 

16.92 

16.89 

65 

17-37 

17-33 

17.29 

17.26 

17.22 

17.19 

17-  !5 

66 

17.63 

17-59 

17-56 

17-52 

17.48 

17-45 

17.41 

67 

17.89 

17.86 

17.82 

17.78 

17-74 

17.71 

17-67 

68 

18.16 

18.12 

18.08          18.04 

18.00 

17.97 

17-93 

69 

18.42 

18.38 

18.35 

18.31 

18.27 

18.23 

18.19 

70 

18.68 

18.65 

18.61 

18.57 

18.53 

18.49 

18.45 

7i 

18.95 

18.91 

18.87 

18.83 

18.79 

18.75 

18.71 

72 

19.21 

19.17 

I9-J3 

19.09 

19.05 

19.01 

18.97 

73 

19.48 

19.44 

19.40 

19-35 

19.31 

19.27 

19.23 

74 

19.74 

19.70 

19.66 

19.62 

19.57 

19-53 

19.49 

75 

20.00 

19.96 

19.92 

19.88 

19.84 

19.80 

19-75 

76 

20.27 

20.22 

20.18 

20.  14 

2O.  TO 

20.06 

20.  01 

77 

20.49 

20.45 

20.40 

20  .  36 

20.32 

20.27 

78 

20.75 

20.71 

20.66 

2O.62 

20.58 

20.54 

79 

20  97 

20.93 

20.88 

20.84 

20.80 

80 

IX. 

POUNDS  SOLIDS  PER   CUBIC  FOOT  IN  SUGAR 
SOLUTIONS. 

Calculated  for  Wiechmann ;  Sugar  Analysis,  from  the  following 
data  taken  from  Everett:  Physical  Units  and  Constants.  2d  edition 
1886. 

1  cubic  centimetre  of  water  at  17.5°  C.  weighs  0.9987605  grms. 

1  cubic  foot  =  28316  cubic  centimetres. 

1  kilogramme  —  2.2046212  Ibs. 

Hence  1  cubic  foot  of  water  at  17.5°  C.  weighs  62.3487  Ibs. 

FORMULAE. 
I.  62.3487  X  Specific  Gravity  of  Sugar  Solution. 

TT      Result  obtained  by  I.  x  Degree  Brix 
100 

—  Pounds  Solids  per  Cubic  Foot. 


154 


SUGAR  ANALYSIS. 
IX. 


Degree 
Baiiine". 

Degree 
Brix. 

Specific 
Gravity. 

Lbs.  solids 
in  i  cu.  ft. 

Degree 
Baume. 

Degree 
Bnx. 

Specific 
Gravity. 

Lbs.  solids 
in  i  cu.  ft. 

0.0 

o.o 

.  00000 

0.000 

26.5 

47-7 

.22019 

36.289 

0-5 

0.9 

.  00349 

0.563 

27.0 

48.7 

.22564 

37-215 

I  .O 

1.8 

.OO7OI 

1.130 

27-5 

49.6 

.23058 

38.056 

i-5 

2.6 

.01015 

1.638 

28.0 

50.5 

•23555 

3S.903 

2.0 

3-5 

.01371 

2.212 

28.5 

51-5 

.24111 

39.852 

2-5 

4-4 

.01730 

2.791 

29  o 

52-4 

.24614 

40.712 

3-0 

5-3 

.02091 

3-374 

29-5 

53-4 

.25177 

41.677 

3-5 

6.2 

.02454 

3.960 

30.0 

54-3 

.25687 

42.552 

4.0 

7.0 

.02779 

4.486 

30-5 

55-2 

.26200 

43-434 

4-5 

7-9 

.03146 

5.081 

31  .0 

56.2 

.26773 

44.421 

5-0 

8.8 

.03517 

5.680 

3L5 

57.2 

•27351 

45.418 

5-5 

9-7 

.03889 

6.283 

32.0 

58.1 

.27874 

46.322 

6.0 

10.6 

.04264 

6.891 

32.5 

59-i 

.28459 

47-335 

6.5 

n-5 

.04641 

7.503 

33-0 

60.0 

.28989 

48.254 

7.0 

12.4 

.05021 

8.119 

33.5 

61  .0 

.29581 

49.283 

7-5 

13.2 

.05361 

8.671 

34-0 

61.9 

.30117 

50-217 

8.0 

14.1 

.05746 

9.296 

34-5 

62.9 

.30717 

51-264 

8.5 

15.0 

.06133 

9.926 

35-0 

63.9 

.31320 

52.319 

9.0 

15-9 

.06522 

10.560 

35-5 

64.9 

.31928 

53-3S4 

9-5 

16.8 

.06914 

11.199 

36.0 

65.8 

.32478 

54-350 

10.0 

17-7 

.07309 

11.842 

36.5 

66.8 

.33093 

55-432 

10.5 

18.6 

.07706 

12.491 

37.o 

67.8 

•33712 

56-523 

II.  0 

19-5 

.08106 

I3-I44 

37.5 

68.8 

•34335 

57.624 

n.  5 

20.4 

.08509 

13.801 

38.0 

69.8 

.34962 

58.735 

12.  0 

21.3 

.08914 

14.464 

38.5 

70.7 

•35530 

59-742 

12.5 

22.2 

.09321 

I5-T32 

39-o 

71.7 

.36164 

60.871 

13.0 

23.1 

.09732 

15-804 

39-5 

72.7 

.36803 

62  .  009 

J3-5 

24.0 

.10145 

16.482 

40.0 

73-7 

.  37446 

63-158 

14.0 

24.9 

.10560 

17.164 

40-5 

74-7 

.38092 

64.316 

14-5 

25-8 

•  10979 

17.852 

41.0 

75-7 

.38743 

65-484 

15.0 

26.7 

.11400 

18.545 

4i-5 

76.7 

•39397 

66.662 

15-5 

27.6 

.11824 

19-243 

42.0 

77-7 

.40056 

67.850 

16.0 

28.5 

.  I225O 

19.946 

42.5 

78.8 

.40785 

69.  169 

16.5 

29.4 

.12679 

20.655 

43-0 

79-8 

.41452 

70.378 

17.0 

30.3 

.13111 

21.369 

43-5 

80.8 

.42123 

7L598 

17-5 

31.2 

•13545 

22.088 

44-0 

81.8 

.42798 

72.829 

iS.o 

32.1 

.13983 

22.812 

44-5 

82.8 

•43478 

74.070 

18.5 

33-o 

.14423 

23.543 

45-o 

83-9 

.44229 

75-447 

19.0 

33-9 

.  14866 

24.278 

45-5 

84.9 

.44917 

76.710 

19-5 

34-8 

•I53I2 

25.020 

46.0 

85-9 

.45609 

77.985 

20.  o 

35-7 

.15760 

25.766 

46.5 

87.0 

*  46374 

79-398 

20.5 

36.6 

.16212 

26.519 

47-0 

88.0 

.47074 

80.695 

21.0 

37-6 

.16717 

27.362 

47-5 

89.1 

.47849 

82.134 

21.5 

38.5 

.17174 

28.127 

48.0 

90.  i 

.48558 

83.454 

22.0 

39-4 

.17635 

28.897 

48.5 

91.2 

.49342 

84.919 

22-5 

40-3 

.18098 

29.674 

49.0 

92.3 

.50130 

86.397 

23.0 

41.2 

.18564 

30.456 

49-5 

93-3 

.50852 

87.753 

23-5 

42.2 

.  19086 

31-333 

50.0 

94-4 

.51649 

89.256 

24.0 

43-i 

•19558 

32.128 

50.5 

95-5 

•52449 

90.773 

24-5 

44.0 

•  20033 

32-929 

51.0 

96.6 

.53254 

92.303 

25.0 

44.9 

.20565 

33.737 

5i-5 

97-7 

.  54068 

93-850 

25-5 

45-9 

.21046 

34.641 

52.0 

98.8 

•54890 

95.413 

26.0 

46.8 

.21531 

35.462 

52.5 

99.9 

•557II 

96.987 

X. 

FACTORS  FOE    THE  CALCULATION  OF  CLER. 
GET  INVERSIONS 

Calculated  for  "Wiechmann :  Sugar  Analysis,  by  the  formula: 

100 


Factor  = 


142.66-0- 


156 


SUGAR  ANALYSIS. 


X. 


Temperature. 

Factor. 

Temperature. 

Factor. 

10° 

0.7257 

21° 

0.7567 

II 

0.7291 

22 

0-7595 

12 

0.7317 

23 

0.7624 

13 

0-7344 

24 

0.7653 

14 

0.7371 

25 

0.7683 

15 

0-7397 

26 

0.7712 

16 

0.7426 

27 

0.7742 

17 

0.7454. 

28 

0.7772 

18 

0.7482 

29 

0.7802 

19 

0.7510 

30 

0.7833 

20 

0.7538 

XL 

DETERMINATION  OF  TOTAL  SUGAR. 

German  Government:   Law  of  July  9,,  1887. 


158 


SUGAR  ANALYSIS. 


XL 


Mgr. 
Sucrose. 

Mgr. 
Copper. 

Mgr. 
Suciose. 

Mgr. 
Copper. 

Mgr. 

Sucrose. 

Mgr. 
Copper. 

Mgr. 

Sucrose. 

Mgr. 
Copper. 

40 

79.0 

73 

145.2 

106 

208.6 

139 

269.1 

41 

8l.O 

74 

147.1 

107 

2IO-5 

140 

270-9 

42 

83-0 

75 

149.1 

1  08 

212-3 

141 

272.7 

^3 

85.2 

76 

151  .0 

109 

214.2 

142 

274-5 

44 

87.2 

77 

153-0 

no 

2I6.I 

143 

276.3 

-o 

89.2 

78 

155-0 

III 

217-9 

144 

278.1 

46 

91.2 

79 

156.9 

112 

219.8 

145 

279.9 

47 

93-3 

80 

158.9 

H3 

221.6 

146 

281.6 

48 

95-3 

81 

160.8 

114 

223-5 

147 

283.4 

49 

97-3 

82 

162.8 

H5 

225.3 

148 

285.2 

50 

99-3 

83 

164.7 

116  s 

227.2 

149 

286.9 

51 

101.3 

84 

166.6 

117  x 

229.O 

150 

28S.8 

52 

103.3 

85 

168.6 

118 

230.9 

151 

290.5 

53 

105.3 

86 

170.5 

119 

232.8 

152 

292.3 

54 

107.3 

87 

172.4 

120 

234.6 

153 

294.0 

55 

109.4 

88 

174-3 

121 

236.4 

154 

295.7 

56 

111.4 

89 

176.3 

122 

233.3 

155 

297o 

57 

II3-4 

90 

178.2 

123 

240.2 

I56 

299.2 

53 

IT5-4 

91 

180.1 

124 

242.0 

157 

300.9 

59 

117.4 

92 

182.0 

125 

243-9 

158 

302.6 

60 

II9-5 

93 

183.9 

126 

245.7 

159 

304-4 

61 

121.5 

94 

185.8 

127 

247-5 

1  60 

306,  1 

62 

123-5 

95 

187.8 

128 

249-3 

161 

307.8 

63 

125.4 

96 

189.7 

129 

251.2 

162 

309.5 

64 

127.4 

97 

191.6 

130 

252.9 

163 

3H.3 

65 

129.4 

98 

193-5 

131 

254-7 

164 

313.0 

66 

131-4 

99 

195-4 

132 

256.5 

165 

314.7 

67 

133-4 

100 

197-3 

133 

258.3 

1  66 

316.4 

68 

135-3 

101 

199.2 

134 

26O.I 

.167 

318.1 

69 

137-3 

1  02 

201.  I 

135 

261.9 

168 

3I9-9 

70 

139-3 

103 

2O2.9 

136 

263.7 

169 

321.6 

7i 

I4L3 

104 

204.8 

137 

265.5 

170 

323.3 

72 

143.2 

105 

206.7 

138 

267.3 

XII. 

DETERMINATION  OF  INVERT-SUGAR. 
VOLUMETRIC  METHOD. 

(Using  Fehling's  Solution.) 
5  grammes  to  100  cubic  centimetres. 

Divide  1.00  by  the  number  of  cubic  centimetres  used  of  above 
solution,  and  multiply  result  by  100. 


160 


SUGAR  ANALYSIS. 


XII. 


Number 
of  c.c. 
used. 

Per  cent  of 
Invert- 
Sugar. 

Number 
of  c.c. 
used. 

Per  cent  of 
Invert- 
Sugar. 

Number 
of  c.c. 
used. 

Per  cent  of 
Invert- 
Sugar. 

Number 
of  c.c. 
used. 

Per  cent  of 
Invert- 
Sugar. 

I 

IOO.OO 

26 

3.85 

51 

.96 

76 

•32 

2 

50.00 

27 

3-70 

52 

.92 

77 

•30 

3 

33-33 

28 

3-57 

53 

.89 

78 

.28 

4 

25  .00 

29 

3-45 

54 

•85 

79 

.27 

5 

20.00 

30 

3-33 

55 

.82 

So 

•25 

6 

16.67 

31 

3-23 

56 

•79 

81 

•23 

7 

14.29 

32 

3-13 

57 

•75 

82 

.22 

8 

12.50 

33 

3-03 

58 

•72 

83 

.20 

9 

II.  II 

34 

2.94 

59 

.69 

84 

.19 

10 

IO.OO 

35 

2.86 

60 

•67 

85 

.18 

ii 

9.09 

36 

2.78 

61 

•64 

86 

.16 

12 

8.33 

37 

2.70 

62 

.61 

87 

•15 

13 

7.69 

38 

2.63 

63 

•59 

88 

.14 

14 

7.14 

39 

2.56 

64 

.56 

89 

.12 

15 

6.67 

40 

2.50 

65 

•54 

90 

.  11 

16 

6.25 

4i 

2-44 

66 

•52 

91 

.  IO 

17 

5.88 

42 

2.38 

67 

•49 

92 

.09 

18 

5-55 

43 

2-33 

68 

•47 

93 

.08 

19 

5.26 

44 

2.27 

69 

•45 

94 

.06 

20 

5.00 

45 

2.22 

70 

•43 

95 

•05 

21 

4.76 

46 

2.17 

7i 

.41 

96 

.04 

22 

4-55 

47 

2.13 

72 

•39 

97 

-03 

23 

4-35 

48 

2.08 

73 

•37 

98 

.02 

24 

4.17 

49 

2.04 

74 

•35 

99 

.OI 

25 

4.00 

50 

2.OO 

75 

•33 

100 

.OO 

XIII 

DETERMINATION  OF  INVERT-SUGAR. 
GRA  VIMETRIG  METHOD. 

(Using  Fehling^s  Solution.) 
HERZFELD,  HILLER,  MEISSL. 


162 


SUGAR  ANALYSIS. 


XIII. 


R:I. 

Z—  200  mg. 

175  mg. 

150  mg. 

125  mg. 

100  mg. 

75  mg. 

50  mg. 

o  :  100 

56.4 

55-4 

54-5 

53-8 

53-2 

53-0 

53.0 

10  :  90 

56-3 

55-3 

54-4 

53-8 

53.2 

52-9 

52.9 

20  :  80 

56.2 

55-2 

54-3 

53-7 

53.2 

52.7 

52-7 

30  :  70 

56.1 

55-i 

54-2 

53.7 

53-2 

52.6 

52.6 

40  :  60 

55-9 

55-0 

54-1 

53-6 

53.1 

52-5 

52.4 

50  :  50 

55-7 

54-9 

54.0 

53-5 

53-1 

52-3 

52.2 

60  :  40 

55-6 

54-7 

53-3 

53-2 

52.8 

52-1 

5i-9 

70  :  30 

55-5 

54.5 

53-5 

52.9 

52.5 

51-9 

5L6 

80  :  20 

55-4 

54-3 

53-3 

52.7 

52.2 

51-7 

5i.3 

90  :  10 

54-6 

53-6 

53-i 

52.6 

52.1 

51-6 

51.2 

91  :  9 

54-1 

53-6 

52.6 

52.1 

51-6 

51-2 

50.7 

92  :  8 

53-6 

53-i 

52.1 

Si-  6 

51.2 

50.7 

50-3 

93  :  7 

53-6 

53-i 

52.1 

51  .2 

50.7 

50.3 

49.8 

94  :  6 

53-i 

52.6 

51-6 

50.7 

50.3 

49.8 

48.9 

95  :5 

52.6 

52.1 

51.2 

50.3 

49-4 

48.9 

48.5 

96  :  4 

52.1 

51-2 

50.7 

49.8 

48.9 

47-7 

46.9 

97  :  3 

50.7 

50.3 

49.8 

48.9 

47-7 

46.2 

45-1 

98  :  2 

49-9 

48.9 

48.5 

47-3 

45-8 

43-3 

40.0 

99  :  i 

47-7 

47-3 

46.5 

45-1 

43-3 

41.2 

38.1 

XIV. 

DETERMINATION  OF  INVERT-SUGAR. 
GRA  VIMETR1C  METHOD. 

(Using  Soldaini's  Solution.) 
PKEUSS. 


164 


SUGAR  ANALYSIS. 


XIY. 


Mgr. 
Invert- 
Sugar. 

Mgr. 
Copper. 

Mgr. 
Invert- 
Sugar. 

Mgr. 

Copper. 

M-gr. 
Invert- 
Sugar. 

Mgr. 
Copper. 

5 

18.8 

23 

76.0 

41 

130.7 

6 

21.9 

24 

79.1 

42 

133-6 

7 

25.2 

25 

82.2 

43 

136.5 

8 

28.4 

26 

85-3 

44 

139-5 

9 

3L6 

27 

88.5 

45 

142.4 

10 

34-9 

28 

91.4 

46 

145.4 

ii 

38-1 

29 

94-5 

47 

148.3 

12 

41-3 

30 

97.6 

48 

151.2 

13 

44-5 

31 

100.6 

49 

I54-I 

14 

47-7 

32 

103.6 

50 

157-0 

15 

50.9 

33 

106.6 

55 

I7T-3 

16 

54-o 

34 

109.7 

60 

185-5 

17 

57-2 

35 

112.7 

65 

200.4 

18 

60.3 

36 

II5-7 

70 

213.1 

19 

63.5 

37 

118.7 

75 

226.6 

20 

66.6 

38 

121.  8 

80 

240.0 

21 

69.7 

39 

124.8 

22 

72.9 

40 

127.8 

XV. 

DETERMINATION   OF  DEXTROSE. 

From  E.  Wein,  Tabellen  zur  Quantitativen  Bestimmung  der 
Zuckerarten. 

F.  ALLIHK 


166 


SUGAR  ANALYSIS. 

XV. 


Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

10 

6.1 

58 

29.8 

106 

54-0 

154 

78.6 

II 

6.6 

59 

30.3 

107 

54-5 

155 

79.1 

12 

7-1 

60 

30.8 

1  08 

55-o 

156 

79-6 

13 

7-6 

61 

31-3 

109 

55-5 

157 

80.  1 

14 

8.1 

62 

31.8 

110 

56.0 

158 

80.7 

15 

8.6 

63 

32-3 

III 

56-5 

159 

81.2 

16 

9.0 

64 

32.8 

112 

57-0 

1  60 

81.7 

17 

9-5 

65 

33-3 

H3 

57.5 

161 

82.2 

18 

IO.O 

66 

33-8 

114 

58.0 

162 

82.7 

J9 

10.5 

67 

34.3 

H5 

58.6 

163 

83.3 

20 

II.  0 

68 

34-8 

116 

59-i 

164 

83-8 

21 

ii.  5 

69 

35-3 

117 

S9-6 

165 

84.3 

22 

12.  0 

/o 

35.8 

118 

60.  1 

166 

84.8 

23 

1   12.5 

71 

36.3 

119 

60.6 

167 

85-3 

24 

13-0 

72 

36.8 

1  20 

61.1 

168 

85.9 

25 

13-5 

73 

37-3 

121 

61.6 

169 

86.4 

26 

14.0 

74 

37-8 

122 

62.1 

170 

86.9 

27 

14-5 

75 

38.3 

123 

62.6 

171 

87.4 

28 

15-0 

76 

38.8 

124 

63.1 

172 

87.9 

29 

15-5 

77 

39-3 

125 

63.7 

173 

88.5 

30 

16.0 

78 

39-8 

126 

64.2 

174 

89.0 

31 

16.5 

79 

40.3 

127 

64.7 

175 

89.5 

32 

17.0 

80 

40.8 

128 

65.2 

176 

90.0 

33 

17-5 

81 

41-3 

129 

65.7 

177 

90.5 

34 

18.0 

82 

41.8 

130 

66.2 

178 

QI.I 

35 

18.5 

83 

42.3 

131 

66.7 

179 

91.6 

36 

18.9 

84 

42.8 

132 

67.2 

180 

92.1 

37 

19.4 

85 

43-4 

133 

67.7 

181 

92.6 

38 

'  19-9 

86 

43-9 

134 

68.2 

182 

93-1 

39 

20.4 

87 

44-4 

135 

68.8 

183 

93-7 

40 

20.9 

88 

44.9 

136 

69-3 

184 

94-2 

4i 

21.4 

89 

45-4 

137 

69.8 

185 

94-7 

42 

21.9 

90 

45-9 

138 

70.3 

186 

95-2 

43 

22.4 

91 

46.4 

139 

70.8 

187 

95-7 

44 

22.9 

92 

46.9 

140 

71-3 

188 

96-3 

45 

23-4 

93 

47-4 

141 

71.8 

189 

96.8 

46 

23-9 

94 

47-9 

142 

72.3 

190 

97-3 

47 

24.4 

95 

48.4 

143 

72.9 

191 

97.8 

48 

24.9 

96 

48.9 

144 

73-4 

192 

98.4 

49 

25-4 

97 

49-4 

145 

73-9 

193 

98.9 

50 

25-9 

98 

49.9 

146 

74-4 

194 

99-4 

5i 

26.4 

99 

50-4 

147 

74-9 

195 

IOO.O 

52 

26.9 

TOO 

50.9 

148 

75-5 

196 

100.5 

53 

27.4 

101 

5i-4 

149 

76.0 

J97 

IOI.O 

54 

27.9 

102 

51-9 

150 

76.5 

198 

101.5 

55 

28.4 

103 

52.4 

151 

77-o 

199 

IO2.O 

56 

28.8 

104 

52.9 

152 

77.5 

200 

102.6 

57 

29-3 

105 

53-5 

153 

78.1 

201 

103.2 

! 

SUGAR  ANALYSIS. 


167 


Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

202 

103.7 

250 

129.2 

298 

155-4 

346 

I82.I 

203 

104.2 

251 

129.7 

299 

156.0 

347 

182.6 

204 

104.7 

252 

130.3 

300 

156.5 

348 

183.2 

205 

105-3 

253 

130.8 

301 

I57-I 

349 

183.7 

2O6 

105.8 

254 

I3L4 

302 

157-6 

350 

184.3 

207 

106.3 

255 

I3I.9 

303 

158.2 

35i 

184.9 

208 

106.8 

256 

132.4 

304 

158.7 

352 

185.4 

209 

107.4 

257 

133-0 

305 

159-3 

353 

186.0 

210 

107.9 

258 

133-5 

306 

159.8 

354 

186.6 

211 

io8\4 

259 

I34-I 

307 

160.4 

355 

187.2 

212 

109.0 

260 

134.6 

308 

160.9 

356 

187.7 

213 

109.5 

261 

I35-I 

309 

161.5 

357 

188.3 

214 

IIO.O 

262 

'135-7 

310 

162.0 

358 

188.9 

215 

no.  6 

263 

136.2 

311 

162.6 

359 

189.4 

216 

in.  i 

264 

136.8 

312 

163.1 

360 

Igo.O 

217 

in.  6 

265 

137.3 

313 

163.7 

361 

190.6 

218 

112.  I 

266 

137.8 

314 

164.2 

362 

igi.I 

219 

112.7 

267 

138.4 

315 

164.8 

363 

191.7 

220 

113.2 

268 

138.9 

316 

165-3 

364 

192.3 

221 

113.7 

269 

139-5 

3^7 

165.9 

365 

192.9 

222 

114-3 

270 

140.0 

318 

166.4 

366 

193-4 

223 

114.8 

271 

140.6 

319 

167.0 

367 

194.0 

224 

115-3 

272 

I4I.I 

320 

167.5 

368 

194.6 

225 

115.9 

273 

141.7 

321 

I68.I 

369 

I95-I 

226 

116.4 

274 

142.2 

322 

168.6 

370 

I95.7 

227 

116.9 

275 

142.8 

323 

169.2 

37i 

196.3 

228 

117.4 

276 

143-3 

324 

169.7 

372 

196.8 

229 

118.0 

277 

143-9 

325 

170.3 

373 

197.4 

230 

118.5 

278 

144.4 

326 

170.9 

374 

198.0 

231 

119.0 

279 

145.0 

327 

171.4 

375 

198.6 

232 

119.6 

280 

145-5 

328 

172.0 

376 

199.1 

233 

120.  I 

281 

146.  1 

329 

172.5 

377 

199.7 

234 

120.7 

282 

146.6 

330 

I73-I 

378 

200.3 

235 

121.  2 

283 

147.2 

331 

173-7 

379 

200.8 

236 

121.  7 

284 

147-7 

332 

174.2 

380 

2OI  .4 

237 

122.3 

285 

148.3 

333 

174-8 

38i 

2O2.O 

238 

122.8 

286 

148.8 

334 

175-3 

382 

202.5 

239 

123-4 

287 

149.4 

335 

175-9 

383 

2O3.I 

240 

123.9 

288 

149.9 

336 

176.5 

384 

203.7 

241 

124.4 

289 

150.5 

337 

177.0 

385 

204.3 

242 

125.0 

290 

I5I.O 

338 

177.6 

386 

204.8 

243 

125-5 

291 

151  .6 

339 

178.1 

387 

205.4 

244 

126.0 

292 

152.  i 

340 

178.7 

388 

2O6.O 

245 

126.6 

293 

152.7 

341 

179-3 

389 

206.5 

246 

I27.I 

294 

153-2 

342 

179.8 

390 

207.  I 

247 

127.6 

'*95 

153-8 

343 

180.4 

39i 

207.7 

248 

I28.I 

296 

154-3 

344 

180.9 

392 

208.3 

249 

128.7 

297 

154-9 

345 

181.5 

393 

208.8 

168 


SUGAR  ANALYSIS. 


Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

!     Mgr. 
Copper. 

Mgr. 
Dextrose. 

Mgr. 
Copper. 

Mgr. 
Dextrose. 

394 

209.4 

412 

219.9 

430 

230.4 

447 

240.4 

395 

2IO.O 

413 

220.4 

431 

231.0 

448 

241.0 

396 

2IO.6 

414 

221.0 

432 

231.6 

449 

241.6 

397 

211.  2 

415 

221.6 

433 

232.2 

450 

242.2 

398 

211  -7 

416 

222.2 

434 

232.8 

45i 

242.8 

399 

212-3 

417 

-      222.8 

435 

233-4 

452 

243-4 

400 

212.9 

418 

223.3 

436 

233-9 

453 

244.0 

401 

213-5 

419 

223.9 

437 

234-5 

454 

244.6 

402 

2I4.I 

420 

224.5 

438 

235-1 

455 

245.2 

403 

214.6 

421 

225.  I 

439 

235-7 

456 

245-7 

404 

215.2 

422 

225.7 

44° 

236-3 

457 

246.3 

405 

215.8 

423 

226.3 

441 

236.9 

458 

246.9 

406 

216.4 

424 

226.9 

442 

237-5 

459 

247.5 

407 

2I7.O 

425 

227.5 

443 

238.1 

460 

248.1 

408 

217-5 

426 

228.0 

444 

238.7 

461 

248.7 

409 

2I8.I 

427 

228.6 

44-5 

239-3 

462 

249-3 

410 

218.7 

428 

229.2 

446 

239-8 

463 

249.9 

411 

219.3 

429 

229.8 

XVI. 
DETERMINATION  OF  L^EVULOSR 

From  E.  Wein,  Tabellen  zur  Quantitativen   Bestimmung  der 
Zuckerarten. 

LEHMANN. 

169 


170 


SUGAR  ANALYSIS. 

XVI. 


Mgr. 
Copper. 

Mgr. 
Laevulose. 

Mgr. 
Copper. 

Mgr. 
Laevulose. 

Mgr. 
Copper. 

Mgr. 
Laevulose. 

Mgr. 
Copper. 

Mgr. 
Laevulose. 

20 

7-15 

68 

35-21 

116 

64.21 

164 

94.17 

21 

7.78 

69 

35-8i 

117 

64.84 

165 

94.80 

22 

8.41 

70 

36.40 

118 

65-46 

1  66 

95-44 

23 

9.04 

7i 

37-oo 

119 

66.09 

167 

96.08 

24 

9.67 

72 

37-59 

1  20 

66.72 

168 

96.71 

25 

10.30 

73 

38.19 

121 

67.32 

169 

97-35 

26 

I0.8I 

74 

38.7-8 

122 

67.92 

170 

97-99 

27 

n-33 

75 

39-38 

123 

68.53 

171 

98-63 

28 

11.84 

76 

39-98 

124 

69.13 

172 

99.27 

29 

12.36 

77 

40-58 

125 

69.73 

173 

99.90 

30 

12.87 

78 

41.17 

126 

70-35 

174 

100.54 

31 

13.46 

79 

41-77 

127 

70.96 

i/5 

101.  18 

32 

14.05 

So 

42.37 

128 

71.58 

176 

101.82 

33 

14.64 

81 

42.97 

129 

72.19 

177 

102.46 

34 

15-23 

82 

43-57 

130 

72.81 

178 

103.11 

35 

15.82 

83 

44.16 

131 

73-43 

179 

103-75 

36 

16.40 

84 

44.76 

132 

74-05 

1  80 

104.39 

37 

16.99 

85 

45-36 

133 

74-67 

181 

105.04 

38 

17-57 

86 

45  -96 

134 

75-29 

182 

105.68 

39 

18.16 

87 

46-57 

135 

75-91 

183 

106.33 

40 

18.74 

88 

47-17 

136 

76.53 

184 

106.97 

4i 

19.32 

89 

47-78 

137 

77-15 

185 

107.62 

42 

19.91 

90 

48-38 

138 

77-77 

186 

108.27 

43 

20.49 

91 

48.98 

139 

78.39 

187 

108.92 

44 

21.08 

92 

49.58 

140 

79.01 

188 

109.56 

45 

21.66 

93 

50.18 

141 

79-64 

189 

IIO.  21 

46 

22.25 

94 

50.78 

142 

80.28 

190 

110.86 

47 

22.83 

95 

5I-38 

143 

80.91 

191 

111.50 

48 

23.42 

96 

51.98 

144 

8i.55 

192 

112.14 

49 

24.00 

97 

52-58 

145 

82.18 

193 

112.78 

50 

24-59 

98 

53-19 

146 

82.81 

J94 

113-42 

51 

25.18 

99 

53-79 

147 

83.43 

195 

114.06 

52 

25.76 

IOO 

54-39 

I48 

84.06 

196 

114.72 

53 

26.35 

IOI 

55-00 

I49 

84.68 

197 

115.38 

54 

26.93 

102 

55-62 

150 

85-31 

198 

116.04 

55 

27.52 

103 

56.23 

151 

85-93 

199 

116.70 

56 

28.11 

104 

56.85 

I52 

86.55 

200 

117-36 

57 

28.70 

105 

57-46 

153 

87.16 

201 

118.02 

58 

29.30 

106 

58.07 

154 

87.78 

2O2 

118.68 

59 

29.89 

107 

58.68 

155 

88.40 

203 

H9-33 

60 

30.48 

108 

59-30 

I56 

89.05 

204 

119.99 

61 

31.07 

109 

59-91 

157 

89.69 

2O5 

120.65 

62 

31.66 

no 

60.52 

158 

90-34 

2O6 

121.30 

63 

32.25 

in 

61.13 

159 

90.98 

207 

121.96 

64 

32.84 

112 

61.74 

1  60 

91.63 

208 

122.61 

65 

33-43 

H3 

62.36 

161 

92.26 

2O9 

123.27 

66 

34-02 

114 

62.97 

162 

92.90 

210 

123.9?- 

67 

34-62 

H5 

63.58 

163 

93-53 

211 

124.58 

SUGAR  ANALYSIS. 


171 


Mgr. 
Copper. 

Mgr. 
Laevulose. 

Mgr. 
Copper. 

Mgr. 
Laevulose. 

Mgr. 
Copper. 

Mgr. 
Laevulose. 

Mgr. 
Copper. 

Mgr. 
Lsevulose. 

212 

125.24 

256 

I54-91 

3OO 

185.63 

343 

216.97 

213 

125-90 

257 

I55.65 

301 

186.35 

344 

217.72 

214 

126.56 

258 

156-40 

302 

187.06 

345 

218.47 

215 

127.22 

259 

157.14 

303 

187.78 

346 

219.21 

216 

127.85 

260 

157-88 

304 

188.49 

347 

219.97 

217 

128.48 

261 

158.49 

305 

189.21 

348 

220.71 

218 

129.10 

262 

159.09 

306 

189.93 

349 

221.46 

2I9 

129.73 

263 

159.70 

307 

190.65 

350 

222.21 

220 

130.36 

264 

160.30 

308 

I9L37 

35i 

222.96 

221 

131.07 

265 

160.91 

309 

192.09 

352 

223.72 

222 

I3L77 

266 

161.63 

310 

192.81 

353 

224.47 

223 

132.48 

267 

162.35 

311 

193-53 

354 

225.23 

224 

133.18 

268 

163.07 

312 

194.25 

355 

225.98 

225 

133.89 

269 

163.79 

313 

194.97 

356 

226.74 

226 

134.56. 

270 

164.51 

314 

195.69 

357 

227.49 

227 

I35.23 

271 

165.21 

315 

196.41 

358 

228.25 

228 

I35.89 

272 

165.90 

316 

197.12 

359 

229.00 

229 

136.89 

273 

166.60 

317 

197.83 

360 

229.76 

230 

137.23 

274 

167.29 

318 

198.55 

361 

230.52 

231 

137.90 

275 

167.99 

319 

199.26 

362 

231.28 

232 

138.57 

276 

168.68 

320 

199.97 

363 

232.05 

233 

139.25 

277 

169-37 

321 

200  .  7  I 

364 

232.81 

234 

139.92 

278 

1  70  .  06 

322 

201.44 

365 

233-57 

235 

140.59 

279 

170.75 

323 

202.18 

366 

234.33 

236 

141.27 

280 

171.44 

324 

202.91 

367 

235.10 

237 

141.94 

281 

172.14 

i     325 

203.65 

368 

235.86 

238 

142.62 

282 

172.85 

326 

204.39 

369 

236.63 

239 

143.29 

283 

173-55 

327 

205.13 

370 

237.39 

240. 

143-97 

284 

174.26 

328 

205.88 

371 

238.16 

241 

144.65 

285 

174.96 

329 

206.62 

372 

238.93 

242 

145.32 

286 

I75-67 

330 

207  .  36 

373 

239.69 

243 

146.00 

287 

176.39 

331 

208.10 

374 

240  .  46 

244 

146.67 

288 

177.10 

332 

208.83 

375 

241.23 

245 

147.35 

289 

177-82 

333 

209.57 

376 

241.87 

246 

148.03 

290 

178.53 

334 

210.30 

377 

242.51 

247 

148.71 

291 

179.24 

335 

211.04 

378 

243.15 

248 

149.40 

292 

179-95 

336 

211.78 

379 

243.79 

249 

150.08 

293 

180.65 

337 

212.52 

380 

244-43 

250 

150.76 

294 

181.36 

338 

213.25 

38i 

245-34 

251 

I5L44 

295 

182.07 

339 

213.99 

382 

246.25 

252 

152.12 

296 

182.78 

340 

214.73 

383 

247.17 

253 

152.81 

297 

183.49 

34i 

215.48 

384 

248.08 

254 

153-49 

298 

184.21 

342 

216.23 

385 

248.99 

255 

154.17 

299 

184.92 

XVII 

DENSITY  OF  WATER  AT  THE  TEMPERATURES 
FROM  0°  TO  50°  CENTIGRADE,  RELATIVE 
TO  ITS  DENSITY  AT  4°  CENTIGRADE. 

ROSETTL 

Based  on  results  obtained  by  Kopp,  Despretz,  Hagen,  Matthies- 
sen,  Kosetti. 

173 


174 


SUGAR  ANALYSIS. 


XVII. 


Temperature: 
Degrees  Centi- 
grade. 

Density  of  Water  rela- 
tive to  its  Density  at 
4°C. 

Temperature  : 
Degrees  Centi- 
grade. 

Density  of  Water  rela- 
tive to  its  Density  at 
4°  C. 

0° 

0.99987 

25° 

0.99712 

I 

0.99993 

26 

0.99687 

2 

0.99997 

27 

o  .  99660 

3 

0.99999 

28 

0.99633 

4 

I  .  OOOOO 

29 

o  .  99605 

5 

0.99999 

30 

0.99577 

6 

0.99997 

31 

0-99547 

7 

0.99993 

32 

0.99517 

8 

0.99989 

33 

0.99485 

9 

0.99982 

34 

0.99452 

10 

0.99975 

35 

0.99418 

ii 

0.99966 

36 

0.99383 

12 

0.99955 

37 

0-99347 

13 

0.99943 

33 

0.993:0 

14 

0.99930 

39 

0.992-3 

15 

0.99916 

40 

0.99235 

16 

o  .  99900 

4i 

0.99197 

17 

0.99884 

42 

0.99158 

18 

0.99865 

43 

0.99118 

19 

0.99846 

44 

0.99078 

20 

0.99826 

45 

0.99037 

21 

0.99805 

46 

0.98996 

22 

0.99783 

47 

0.98954 

23 

0.99760 

48 

0.98910 

24 

0.99737 

49 

0.98865 

50 

0.98819 

XVIII. 
COMPARISON  OF  THERMOMETRIC  SCALES. 


175 


SUGAR  ANALYSIS. 


XVIII. 

CENTIGRADE,    FAHRENHEIT,    REAUMUR. 


Centi- 
grade. 

Fahren- 
heit. 

Reaumur. 

Centi- 
grade. 

Fahren- 
heit. 

Reaumur. 

Centi- 
:  grade. 

Fahren- 
heit. 

Reaumur. 

100 

212               80    - 

53 

127.4 

42.4 

6 

42.8 

4.8 

99 

210.2 

79.2 

52 

125.6 

41.6 

5 

41 

4 

98 

208.4 

78.4 

5i 

123.8 

40.8 

4 

39-2 

3-2 

97 

206.6 

77.6 

50 

122 

40 

3 

37-4 

2.4 

96 

204.8 

76.8 

49 

I2O.2 

39-2 

2 

35-6 

1.6 

95 

203 

76 

48 

II8.4 

38-4 

I 

33-8 

0.8 

94 

201.2 

75-2 

47 

II6.6 

37-6 

0 

32 

0 

93 

199.4 

74-4 

46 

II4.8 

36.8 

—  I 

30.2 

-0.8 

92 

197.6 

73-6 

45 

U3 

36 

—  2 

28.4 

-1.6 

91 

195.8 

72.8 

44 

1  1  1  .  2 

35-2 

-3 

26.6 

-2.4 

90 

194 

72 

43 

109.4 

34-4 

-4 

24.8 

—  3-2 

89 

192.2 

71.2 

42 

107.6 

33-6 

~5 

23 

—4 

88 

190.4 

70.4 

4i 

105.8 

32.8 

-6 

21.2 

-4.8 

87 

188.6 

69.6 

40 

104 

32 

-7 

19.4 

-5-6 

86 

186.8 

68.8 

39 

102.2 

31.2 

-8 

I7.6 

-6.4 

85 

185 

68 

38 

100.4 

30-4 

-9 

I5.8 

-7-2 

84 

183.2 

67.2 

37 

98.6 

29.6 

-10 

14 

-8 

83 

I8I.4 

66.4 

36 

96.8 

28.8 

—  ii 

12.2 

-8.8 

82 

179.6 

65.6 

35 

95 

28 

—  12 

10-4 

-9.6 

81 

177.8 

64.8 

34 

93-2 

27.2    . 

-13 

8.6 

—  10.4 

80 

I76 

64 

33 

91.4 

26.4 

—  14 

6.8 

—  II.  2 

79 

-174.2 

63.2 

32 

89.6 

25-6 

-15 

5 

—  12 

73 

172.4 

62.4 

3i 

87.8 

24.8 

-16 

3-2 

-12.8 

77 

I7O.6 

61.6 

30 

86 

24 

-17 

1.4 

-13-6 

76 

168.8 

60.8 

29 

84.2 

23.2 

-18 

0.4 

—  14.4 

75 

I67 

60 

28 

82.4 

22.4 

-19 

—  2.2 

-15-2 

74 

165.2 

59-2 

27 

80.6 

21.6 

-20 

—  4- 

-16 

73 

163.4 

58.4 

26 

78.8 

20.8 

—  21 

-5-8 

—  16.8 

72 

161.6 

57-6 

25 

77 

20 

—  22 

-7-6 

-17.6 

7i 

159-8 

56.8 

24 

75-2 

19.2 

-23 

-9.4 

—  18.4 

70 

158 

56 

23 

73-4 

18.4 

—  24 

—  II.  2 

—  19.2 

69 

156.2 

55-2 

22 

71.6 

17.6 

~25 

-13- 

—  20 

68 

154-4 

54-4 

21 

69.8 

16.8 

-26 

-I4.8 

—  20.8 

67 

152.6 

53-6 

20 

68 

16 

-27 

—  16.6 

—  21.6 

66 

150.8 

52.8 

19 

66.2 

15.2 

-28 

-18.4 

-22.4 

65 

149 

52 

18 

64-4 

14.4 

-29 

—  20.2 

ry  />        O 

64 

147.2 

51-2 

17 

62.6 

13-6 

-30 

—  22 

-24 

63 

145-4 

50.4 

16 

60.8 

12.8 

-31 

-23.8 

—  24.8 

62 

143.6 

49-6 

15 

59 

12 

-32 

-25.6 

-25.6 

61 

141.8 

48.8 

14 

57-2 

II.  2 

-33 

-27.4 

—  26.4 

60 

140 

48 

13 

55-4 

10.4 

-34 

-29.2 

-27.2 

59 

138.2 

47-2 

12 

53-6 

9.6 

-35 

-31 

-28 

58 

136.4 

46.4 

II 

51-8 

8.8 

-36 

-32.8 

-28.8 

57 

134.6 

45-6 

10 

50 

8 

-37 

-34-6 

—  29.6 

56 

132.8 

44.8 

9 

48.2 

7-2 

-38 

—36.4 

-30-4 

55 

131 

44 

8 

46.4 

6.4 

-39 

-38.2 

-31.2 

54 

129.2 

43-2 

7 

44.6 

5-6 

-40 

-40 

-32 

SUGAR  ANALYSIS. 


177 


XVIII. 

FAHRENHEIT,    CENTIGRADE,    REAUMUR. 


Fah- 
ren- 
heit. 

Centi- 
grade. 

Reaumur. 

Fah- 
ren- 
heit. 

Centi- 
grade. 

Reaumur. 

Fah-         Cend- 
he*.         ^de- 

Reaumur. 

0 

0 

0 

0 

o 

0 

0               j                  0 

0 

212 

100 

80 

165 

73.89 

59-n 

118 

47.78 

38.22 

211 

99-44 

79-56 

164 

73-33 

58.67 

117 

47-22 

37-78 

2IO 

98.89 

79.11 

163 

72.78 

58.22- 

116 

46.67 

37-33 

209 

98.33 

78.67 

162 

72.22 

57-78 

H5 

46.11 

36.89 

208 

97.78 

78.22 

161 

71.67 

57-33 

114 

45.55 

36.44 

2O7 

97.22 

77-78 

160 

71.11 

56.89 

H3 

45 

36 

206 

96.67 

77-33 

159 

70.55 

56.44 

112 

44-44 

35.56 

205 

96.  ii 

76.89 

158 

70 

56 

III 

43-89 

35-11 

2O4 

95-55 

76.44 

157 

69.44 

55'56 

110 

43-33 

34.67 

203 

95 

76 

156 

68.89 

55-n 

109  1    42.78 

34-22 

2O2 

94-44 

75.56 

i55 

68.33 

54.67 

108        42.22 

33.78 

2OI 

93-89 

75-n 

154 

67-78 

54.22 

107        41.67 

33.33 

200 

93-33 

74.67 

i53 

67.22 

53-78 

106 

41.11 

32.89 

199 

92.78 

74.22 

152 

66.67 

53-33 

105 

40-55 

32.44 

198 

92.22 

73.78 

151 

66.11 

52-89 

104 

40 

32 

iQ7 

91.67 

73-33 

150 

65.55 

52.44 

103 

39-44 

31.56 

196 

91.11 

72.89 

149 

65 

52 

IO2 

38.89 

31.11 

J95 

90-55 

72.44 

148 

64.44 

51-56 

IOI 

38.33 

30.67 

194 

90 

72 

i47 

63.89 

51.11 

100 

37.78 

30.22 

193 

89.44 

71.56 

146 

63.33 

50.67 

99 

37-22 

29.78 

192 

88.89 

71.11 

i45 

62.78 

50.22 

98 

36.67 

29-33 

191 

88.33 

70.67 

144 

62.22 

49.78 

97 

36.11 

28.89 

100 

87.78 

70.22 

M3 

61.67 

49-33 

96 

35.55 

28.44 

189 

87.22 

69.78 

142 

6i.n 

48.89 

95 

35 

28 

188 

86.67 

69-33 

141 

60.55 

48.44 

94 

34-44 

27.56 

187 

86.11 

68.89 

140 

60 

48 

93 

33.89 

27.  II 

1  86 

85.55 

68.44 

139 

59-44 

47-56 

92 

33-33 

26.67 

185 

85 

68 

138 

58.89 

47.11 

91 

32-78 

26.22 

184 

84.44 

67.56 

i37 

58-33 

46.67 

90 

32.22 

25.78 

183 

83-89 

67.  ii 

136 

57-78 

46.22 

89 

31.67 

25.33 

182 

83-33 

66.67 

i35 

57-22   j     45.78 

88 

31.11 

24.89 

181 

82.78 

66.22 

i34 

56.67        45-33 

87 

30-55 

24-44 

180 

82.22 

65.78 

i33 

56.11    1     44.89 

86 

30 

24 

179 

81.67 

65-33 

132 

55-55        44-44 

85 

29.44 

23.56 

178 

8i.ii 

64.89 

131 

55 

44 

84 

28.89 

23.11 

177 

80.55 

64.44 

180 

54-44 

43-56 

83 

28.33 

22.67 

176  j     80 

64 

129 

53-89 

43-H 

82 

27.78 

22.22 

175 

79-44 

63.56 

128 

53-33 

42.67 

81 

27.22 

21.78 

174 

78.89 

63.  II 

127 

52.78 

42.22 

80 

26.67 

21-33 

i73 

78.33 

62.67 

126 

52.22 

41.78 

79 

26.  ii 

20.89 

172 

77.78 

62.22 

125 

51-67 

41-33 

78 

25-55 

20.44 

171 

77.22 

61.78 

124 

51-11 

40.89 

77 

25 

20 

170 

76.67 

61.33 

123 

50.55 

40.44 

76 

24.44 

19.56 

169 

76.11* 

60.89 

122 

50 

40 

75 

23.89 

ig.II 

168 

75-55 

60.44 

121 

49-44 

39-56 

74 

23-33 

18.67 

167 

75 

60 

120 

48.89 

39-n 

73 

22.78 

18.22 

166 

74-44 

59.56 

119 

48.33 

38.67 

72 

22.22 

17.78 

178 


SUGAR  ANALYSIS. 


Fah- 
ren- 
heit. 

Centi- 
grade. 

Reaumur. 

Fah- 
ren-    ' 

heit. 

Centi 
grade. 

Reaumur. 

Fah- 
ren 
heit. 

Centi- 
grade. 

Reaumur. 

0 

o 

o 

0 

o 

0 

0 

0 

0 

71 
70 

21.67 

21  .  II 

17.33 

16.89 

M 

0.55 

0 

0.44 

0 

—  4 

-5 

-20 
-20.55 

-16 
-16.44 

69 

20-55 

16.44 

31 

—0.55 

-0.44 

-6 

—  21  .  II 

—  16.89 

68 

20 

16 

30 

—  I.  II 

-0.89 

-7 

—  21.67 

-17-33 

67 

19.44 

15-56 

29 

-1.67 

-1.33 

-8 

—  22.22 

-17.78 

66 

18.89 

15.11 

1    28 

—  2.22 

-1.78 

-9 

-22.78 

—  18.22 

^5 

18.33 

14.67 

27 

-2.78 

—  2.22 

-10 

—  23-33 

-18.67 

64 

17.78 

14.22 

26 

-3-33 

—  2.67 

—  II 

-23-89 

—  19.  ii 

63 

17.22 

13.78 

25 

—  3-89 

-3-II 

—  12 

—  24.44 

-19.56 

62 

16.67 

13-33 

24 

-4-44 

-3.56 

-13 

-25 

—  20 

61 

16.11 

12.89 

23 

-5 

—  4 

—  14 

—  25-55 

—  20.44 

60 

15.55 

12-44 

22 

-5-55 

—4-44 

—  26.11 

—  20.89 

59 

15 

12 

21 

-6.  ii 

-4.89 

—  16 

—  26.67 

-21-33 

58 

14.44 

11.56 

20 

-6.67 

-5-33 

-17 

—  27.22 

—  21.78 

57 

13-89 

II.  II 

19 

-7.22 

-5.78 

-18 

—  27.  78 

—  22.22 

56 

13.33 

10.67 

18 

-7-78 

-6.22 

-19 

-28.33 

—  22.67 

55 

12.78 

10.22 

17 

-8-33 

—  6.67 

-20 

—  28.89 

-23.11 

54 

12.22 

9.78 

16 

-8.89 

—  7.II 

—  21 

-29.44 

-23.56 

53 

11.67 

9-33 

15 

—  9-44 

-7.56 

—  22 

-30 

-24 

52 

II.  II 

8.89 

14 

—  10 

-8 

—  23 

—  30.55 

—  24.44 

5* 

10-55 

8.44 

13 

—  10.55 

-8-44 

-24 

-31.11 

-24.89 

50 

IO 

8 

12 

—  ii.  ii 

-8.89 

—  25 

-31.67 

-25-33 

49 

9.44 

7.56 

II 

—  11.67 

-9-33 

—  26 

—  32.22 

-25.78 

48 

8.89 

7.  ii 

10 

—  12.22 

--9.78 

-27 

-32.78 

—  26.22 

47 

8.33 

6.67 

9 

—  12.78 

—  10.22 

-28 

-33-33 

-26.67 

46 

7-78 

6.22 

8 

-13-33 

—  IO.67 

-29 

-33.89 

—  27.11 

45 

7.22 

5-78 

7 

-13.89 

—  II.  II 

-30 

-34-44 

—  27.56 

44 

6.67 

5-33 

6 

—  14-44 

—  11.56 

—31 

-35 

-28 

43 

6.  ii 

4.89 

5 

-15 

—  12 

-32 

-35-55 

-28.44 

42 

5-55 

4-44 

4 

-15-55 

—  12.44 

!  -33 

—  36.11 

—  28.89 

5 

4 

3 

—  16.  ii 

—  12.89 

|  -34 

-36.67 

-29.33 

40 

4-44 

3.56 

2 

-16.67 

-13-33 

—  35 

—  37-22 

39 

3-89 

3.H 

I 

-17.22 

-I3.78 

-36 

-37.78 

—  3O.22 

38 

3-33 

2.67 

0 

-17-78 

—  14.22 

-37 

-38.33 

-30.67 

37 

2.78 

2.22 

—  i 

-18-33 

-I4.67 

-38 

-38.89 

—  31.  II 

36 

2.22 

1.78 

—  2 

-18.89 

-15.11 

-39 

—  39-44 

-3L56 

35 

1.67 

1-33 

-3 

-19.44 

-40 

-40 

-32 

34 

I.  II 

0.89 

XIX. 

TABLES  FOR   CONVERTING  CUSTOMARY  AND 
METRIC  WEIGHTS  AND  MEASURES. 

UNITED  STATES  COAST  AND  GEODETIC  SURVEY. 

OFFICE  OF  STANDARD  WEIGHTS  AND  MEASURES. 

T.  C.  MENDENHALL,  Superintendent. 

WASHINGTON,  D.C.,  1890. 


[Authorized  Reprint.'} 


180 


SUGAR  ANALYSIS. 


CUSTOMARY  TO  METRIC. 


Inches 

LINEAR. 

Feet         Yards 

Miles 

CAPACITY. 

Fluid 
drams         T?,    -  , 
to  milli-      _iq_uld_       Quarts 

to  milli- 

to 

to 

to  kilo- 

litres or 

ounces 

*.._     .—  Ill: 

to 

Gallons 

metres. 

metres. 

metres. 

metres. 

cubic 
centi- 

to mull- 
litres. 

litres. 

to  litres. 

metres. 

I 

_ 

25.4000 

0.304801 

0.914402 

1.60935 

i 

=           3-70 

29-57 

0.94636 

3-78544 

2 

= 

50.8001 

o  .  609601 

1.828804 

3.21869 

a 

=             7-39 

sg^s 

1.89272 

7-57088 

3 

— 

76.2001 

0.914402 

2  .  743205 

4.82804 

3 

=           11.09 

88.72 

2.83908 

11.35632 

4 

= 

101  .6002 

1.219202 

3.657607 

6-43739 

4 

-            14.79 

118.30 

3-78544 

15.14176 

— 

127.0002 

I  .  524003 

4.572009 

8.04674 

5 

=            18.48 

147.87 

4.73180 

18.92720 

6 

= 

152.4003 

I  .  828804 

5.486411 

9.65608 

6 

=           22.18 

177-44 

5.67816 

22.71264 

7 

= 

177.8003 

2.133604 

6.400813 

11.26543 

7 

=           25.88 

207.02 

6.62452 

26.49808 

8 

=' 

203  .  2004 

2.438405 

7.315215 

12.87478 

8 

=           29.57 

236.59 

7-57088 

30.28352 

9 

= 

228.6004 

2  •  743205 

8.229616 

14.48412 

9 

33-28 

266.16 

8.51724 

34.06896 

SQUARE. 

WEIGHT. 

Square 
inches 
to 
square 
centi- 

Square 
feet  to 
square 
deci- 
metres. 

Square 
yards  to 
square 
metres. 

Acres 
to  hec- 
tares. 

Grains 
to  milli 
gramme 

Avoirdu- 
pois 

Avoirdu- 
pois         Troy 
pounds  to  ounces  to 
kilo-     grammes. 

metres. 

. 

grammes. 

x 

- 

6.452 

9  290 

0.836 

0.4047 

i 

=      64.7989 

28.3495 

0-45359 

31.10348 

2 

— 

12.903 

18.581 

i  .672 

0.8094 

2 

=     I29-5978 

56.6991 

0.90719 

62  .  20696 

3 

= 

!9-355 

27.871 

2.508 

1.2141 

3 

—     194.3968 

85.0486 

i  .  36078 

93.31044 

4 

— 

25.807 

37.161 

3-344 

1.6187 

'4 

=     259.1957 

113.3981 

1.81437 

124.41392 

S 

— 

32.258 

46.452 

4.181 

2.0234 

5 

=     323.9946 

141.7476 

2.26796 

155-5I74Q 

6 

— 

38.710 

55-742 

5-OI7 

2.4281 

6 

=     388.7935 

170.0972 

2.72156 

186.62089 

7 

— 

45.161 

65.032 

5-853 

2.8328 

7 

=     453-5924 

198.4467 

3-I75I5 

217.72437 

8 

— 

74-323 

6.689 

3-2375 

S 

=     518.3914 

226.7962 

3-62874 

248.82785 

9 

= 

58^065 

83.613 

7-525 

3.6422       g 

255-I457 

4.08233 

279.93I33 

CUBIC. 

Cubic 

inches 

Cubic 

Cubic 

Bushels 

to 

feet  to 

yards  to 

to 

cubic 

cubic 

cubic 

hecto- 

centi- 

metres. 

metres. 

litres. 

metres. 

j 

= 

16.387 

0.02832 

0.765 

0.35242 

| 

i  chain 

r= 

20.1169 

metres. 

a 

= 

32-774 

0.05663 

1.529 

0.70485 

i  square  mile    = 

259 

hectares. 

3 

=r 

49.161 

0.08495 

2.294 

1.05727 

i  fathom 

= 

1.829 

metres. 

4 

= 

65-549 

o.  11327 

3-058 

1.40969 

i  nautical  mile  = 

1853.27 

metres. 

5 

= 

81.936 

0.14158 

3  823 

i  .76211 

i  foot  =  o  - 

04801  metre, 

9.4840 

58       log. 

6 

_ 

98.323 
114.710 

0.16990 
o.  19822 

4-587 
5-352 

2.11454 

2.46696 

i  avoir,  pound  = 
15432-35639  grains     = 

453.5924277   gram, 
i      kilogramme. 

8 

— 

131  097 

0.22654 

6.116 

2.81938 

9 

— 

147.484 

0.25485 

6.881 

3-17181 

SUGAR  ANALYSIS: 


181 


METRIC  TO  CUSTOMARY. 


LINEAR. 

Metres       Metres      Metres 
inches.       tofeet'       yar°ds. 

Kilo- 
metres 
to 
miles. 

CAPACITY. 

Millili- 

fluid                          to  gal-        to 

drams. 

i 

=     39-3700 

3.28083 

i  .093611 

0.62137 

i 

=          0.27 

0.338      1.0567      2.6417      2.8375 

2 

=     78.7400 

6.56167 

2.187222 

1.24274 

a 

=          0.54 

0.676      2.1134      5.2834      5.6750 

3 

=   118.1100 

9-84250 

3.280833 

1.86411 

3 

=          0.81 

1.014      3.1700      7.9251      8.5125 

4 

=   157.4800 

I3-I2333 

4.374444 

2    48548 

4 

=           1.08 

1  •  352       4.2267     10.5668     11.3500 

i 

=   196.8500 

:=    236.2200 

16.40417 
19.68500 

5.468056 
6.561667 

3.  T  0685 
3.72822 

5 
6 

=          5.6* 

1.691       5  2834     13.2085     14.1875 
2.029       6.3401     15.8502     17.0250 

7 

=.    275.5900 

22.96583 

7.655278 

4-34959 

7 

*=          1.89 

2.368       7.3968     18.4919     19.8625 

S 

=    314.9600 

26.24667 

8.748889 

4.97096 

8 

2.16 

2.706       8.4534     21.1336     22.7000 

9 

=    354-3300 

29-52750 

9.842500 

5-59233 

9 

=          2.43 

3-°43       9-5Joi     23.7753     25.5375 

SQUARE. 

WEIGHT. 

Square 
centi- 
metres 
to 

Square 
metres 
to 

Square 
metres 
to 

Hec- 
tares to 

Milli- 
grammes 

Hecto-           v"ir> 

K"o-        SToTS    *™ 

grammes    „          „,    to  pounds 

square 
inches. 

square 
feet. 

square 

yards. 

acres. 

to  grains,    to  grains,    f^o^es     avoirdu- 
av.     '         pois< 

x 

=       0.1550 

10.764 

1.196 

2.471 

i 

=  0.01543 

15432.36           3-5274         2.20462 

2 

=       0.3100 

21.528 

2.392 

4.942 

2 

=  0.03986 

30864.71           7.0548         4.40924 

3 

=       0.4650 

32.292 

3-588 

7-413 

3 

=  0.04630 

46297.07          10.5822         6.61386 

4 

=       o  .  6200 

43-055 

c?    R  in 

4.784 

9.884 

4 

=  0.06173 

61729.43          14.1096         8.81849 

5 

6 

jo  •  °  '  y 

64.583 

7.176 

*2*  355 

14.826 

5 
6 

=  0.09259 

92594.14         21.1644        13.22773 

7 

=      1.0850 

75-347 

8.372 

17.297 

7 

=  0.10803 

108026.49         24.6918        i5-43235 

S 

=        I  .  2400 

86  .  i  i  i 

9-568 

19.768 

8 

=  0.12346 

123458.85         28.2192        17.63697 

9 

=     1-3950 

96.874 

10.764 

22.239         9 

=  0.13889 

138891.21          31.7466        19.84159 

CUBIC. 

WEIGHT.  -(Continued.) 

Cubic 
centi- 
metres 
to  cubic 
inches. 

Cubic 
deci- 
metres 
to  cubic 
inches. 

Cubic 
metres 
to  cubic 
feet. 

Cubic 
metres 
to  cubic 
yards. 

Quintals  to 
pounds  av. 

Milliersor         Grammes  to 
pounds  av.        ounces,  Troy. 

i 

=       0.0610 

61  .023 

35-3*4 

1.308 

i 

=           220.46 

2204.6                  0.03215 

2 

=          0.1220 

122.047 

70.629 

2.616 

'     2 

=           440.92 

4409.2                  0.06430 

3 

=          0.1831 

183  070 

105.943 

3-924 

3 

661.38 

6613.8                  0.09645 

4 

=          0.2441 

244.093 

141.258 

5.232 

4 

881.84 

8818.4                  0.12860 

S 

0.3051 

305-117 

176.572 

6.540 

=          1102.30 

11023.0                  0.16075 

6 

=          0.3661 

366.140 

211.887 

7.848 

6 

=          1322.76 

13227.6                  0.19290 

7 

=          0.4272 

427.163 

247.201 

9-  Is6 

7 

=          1543.22 

15432.2                  0.22505 

8 

=          0.4882 

488.187 

282.  516 

10.464 

g 

=          1763.68 

17636.8                  0.25721 

<) 

0-5492 

549-2io 

317.830 

11.771         9 

=          1984.14 

19841.4                  0.28936 

INDEX. 


A 

PAGE 

Acidity,  determination  of 31 

Alkalinity,  determination  of 80 

Analyses,  reports  on  sugar 98 

Analysis-schemes  for  organic  acids 85 

Angle  of  rotation 6 

Ash,  determination  of:  method  of  carbonization 79 

"                "                  Scheibler's  method 77 

"               "                 Von  Lipprnann's  method 78 

Ash,  quantitative  analysis  of  sugar 79 

Average  samples,  preparation  of 24 

B 

Balances,  examination  of 21 

"         qualities  of  good. 21 

Baume  hydrometer 13 

"                "         scale  of 14 

testing 15 

Brix  (Balling)  hydrometer. ...   . .   13 

"          "         scale  of 14 

"         testing , 15 

C 

Calculation  of  the  weight  of  solids  and  liquids  from  their  specific  gravity  107 

Cane-juice  analysis,  report  on 102 

Casamajor's  method  of  determining  the  exponent 40 

Cellulose,  pure,  determination  of  96 

Chandler,  and  Ricketts,  method  of 51 

Circular  polarization 2 

Clerget's  inversion  method 44 

Color,  determination  of 25 

Colorimeters 26 

Control  tube 11 

Covers  of  polariscope  tubes,  examination  of 13 

183 


184  INDEX. 

D 

PAGE 

Decoloriz&tion  of  dark  sugar  solutions 34 

Densimetric  degrees 14 

Density  of  solutions,  determination  of * 26 

Dextrose  in  sugar,  gravimetric  method  of  determination 54 

"                "      qualitative  tests  for 49 

"                "      quantitative  methods  of  determination 51 

Dextrose  solution  for  standardizing  Fehling's  solution  68 

Dutch  standards , 25 

Duty  on  sugar,  United  States  of  America 106 

E 

Exponent * 38 

F 

Fehling's  solution,  formula  of 65 

Flasks,  graduation  of 18 

G 

Glass  spheres,  for  density  determinations , 28 

Graduated  glass  vessels,  verification  of 19 

Graduation  of  flasks , 18 

H 

Hot  polarization,  method  of 51 

Hydrometers,  varieties  of 13 

' '            range  of  scales  of 14 

1 '            methods  of  testing 15 

Hydrostatic  balance,  Mohr's 29 

I 

Inversion,  Clerget's  method  of 44 

Invert-sugar,  Bodenbeuder  and  Scheller's  method  of  determination 74 

"          "       Fehling's  method  of  determination 66 

"          ' '       Meissl-Herzf eld's  method  of  determination 69 

"          "       Soxhlet's  method  of  determination 65 

5'          "      qualitative  examination  for • 64 

"          "      quantitative  determination  of 65 

L 

Lsevulose,  Sieben's  process  for  destruction  of 59 

Light,  polarization  of 1 

Literature  on  sugar-analysis,  references  to 110 


INDEX.  185 

M 

PAGE 

Methyl-blue  test  for  invert-sugar. . .   64 

Molasses,  sampling  of. 24 

N 

Nitrogenous  substances,  list  of , 84 

Nitrogen,  total,  determination  of 95 

Non-nitrogenous  organic  substances,  determination  of 96 

"           list  of 84 

Normal  weights. , 5 

0 

Opalescence  in  sugar  solutions 1 34 

Optically  inactive  sugar .' , 101 

Organic  acids,  list  of 84 

"           "      schemes  of  analysis , 85 

Organic  non-sugar,  determination  of '  83 

P 

Polarimeters,  see  polariscopes 3 

Polariscopes 3 

' '           adjustment  of 6 

"           examination  of , 9 

"           principle  of  construction 3 

Polariscope-covers,  examination  of 13 

Polariscope-tubes,  examination  of 13 

Polarization,  circular 2 

Polarization  of  light 1 

Preparation  of  solutions  for  polariscope 34 


Quartz-plates 11 

"    measurement  of 11 

Quartz,  right-rotating  and  left-rotating. . .   2 

Quotient  of  purity 38 

"              "      true  and  apparent 40 

R 

Raffinose,  determination  of 46 

"         literature  on  determination  of 47 

Reducing-sugar,  nature  of 101 

Rendement,  calculation  of,  in  various  countries 105 

"           Payen-Scheibler  method  of  determination 102 

Reporting  sugar-analyses , 98 

Rotation,  angle  of 6 


186  INDEX. 

S 

PAGE 

Saccharimeter,  adjustment  of 6 

Saccharimeter-degrees,  equivalence  of 6 

Saccharimeters,  examination  of 9 

"              optical  parts  of 4 

"              scales  of 5 

Sampling  sugars  and  molasses 23 

Sample,  preparation  of  average. 24 

Schmitz's  table  for  use  in  testing  saccharimeters 10 

Sieben's  process  for  destruction  of  laevulose 59 

Soldaini's  solution 74 

Specific-gravity  flask 26 

Specific-gravity  hydrometer,  scale  of 14 

testing  of 15 

Spberometer,  construction  and  use  of 11 

Stammer's  colorimeter 26 

Sucrose,  gravimetric  determination  of 42 

"        optical  determination  of,  with  balance 33 

"        optical  determination  of,  without  balance, 36 

"        dextrose,  and  laevulose,  determination  of 60 

"        in  presence  of  dextrose 49 

' '        in  presence  of  raffinose 46 

Sugar-analysis,  literature  on '. 110 

Sugar-mite,  detection  of 82 

Sulphurous  oxide,  test  for 32 

Suspended  impurities,  determination  of 80 

Synonyms  in  nomenclature 108 

T 

Table  I.  Relation   between   specific  gravity,  degrees  Brix  and  degrees 

Baume,  for  pure  sugar  solutions  from  0  to  100  per  cent 115 

II.  Corrections  for  temperature  in  determinations  by  the  specific- 
gravity  hydrometer ....   129 

III.  Corrections  for  temperature  in  determinations  by  the  Brix  hy- 

drometer    131 

IV.  Factors:  arranged  for  specific-gravity  determinations 133 

V.  Factors:  arranged  fer  Brix  determinations 135 

VI.  Estimation  of  percentage  of  sugar  by  weight,  in  weak  sugar 

solutions , 137 

VII.   "  Hundred  Polarization" 139 

VIII.  For  use  with  solutions  prepared  by  addition  of  one-tenth  volume 

of  basic  acetate  of  lead 143 

IX.  Pounds  solids  per  cubic  foot  in  sugar  solutions 153 

X.  Factors  for  the  calculation  of  Clerget  inversions 155 


INDEX.  187 

PAGE 

Table  XI.  Determination  of  total  sugar 157 

XII.  Determination  of  invert-sugar :    volumetric  method.     (Using 

Fehling's  solution.) , 159 

XIII.  Determination  of  invert-sugar:   gravimetric  method.     (Using 

Fehling's  solution.) 161 

XIV.  Determination  of  invert-sugar:   gravimetric  method.     (Using 

Soldaini  s  solution.) 163 

XY.  Determination  of  dextrose 165 

XVI.  Determination  of  Isevulose — 169 

XVII.  Density  of  water  at  the  temperatures  from  0°  to  50°  Centigrade, 

relative  to  its  density  at  4°  Centigrade 173 

XVIII.  Comparison  of  thermometric  scales 175 

XIX.  Tables  for  converting  customary  and  metric  weights  and  meas- 
ures   179 

Thermometers,  conversion  formulae 21 

"            .  verification  of 20 

V 

Ventzke's  method  of  determining  exponent 39 

Verification  of  graduated  glass  vessels ,...." 19 

Verification  of  thermometers 20 

W 

Water,  determination  of . . : 76 

Weights,  verification  of 22 

Woody  fibre,  determination  of 82 


